Milk Tart
Serves: 6
  • Pastry
  • 120 ml (120 g) cold butter, cut into small cubes
  • 2 egg yolks
  • 100 ml (⅓cup plus 4 tsp.) icing sugar
  • Pinch of salt
  • 250 g (2 cups) cake flour
  • 30 ml (2 Tbsps.) water
  • Filling
  • 750 ml (3 cups) milk
  • 65 ml (¼ cup) cake flour
  • 65 ml (¼ cup) corn flour
  • 190 ml (¾ cup) sugar
  • 4 eggs
  • 65 ml (¼ cup) butter, melted
  • 5 ml (1 tsp.) vanilla essence
  • for dusting: ground cinnamon
  1. To make the pastry dough, place the butter, egg yolks, icing sugar and salt in the bowl of a food processor. Process.
  2. Add the flour and enough of the water until the mixture comes together in a ball.
  3. Place the dough into the refrigerator and rest for one hour.
  4. Using a little extra flour to prevent sticking, roll out the dough thinly into a circle large enough to line a large tart dish. Trim the edges neatly and return to the refrigerator for a further 15 minutes.
  5. Prick the bottom of the pastry and line with baking paper. Fill with baking beans or rice. Bake in a preheated oven at 190˚C for 15 minutes. Remove the baking paper and the beans and bake for a further 15 minutes or until the pastry is cooked through at the bottom and lightly golden. Set aside to cool.
  6. To make the filling, place the milk in a medium saucepan and bring it to the boil.
  7. Place the cake flour, corn flour, sugar and eggs into a bowl and whisk well. Pour over the hot milk and strain the custard back into the saucepan.
  8. Return the saucepan to medium heat and whisk continuously until the custard thickens.
  9. Remove from the heat and whisk in the butter and the vanilla essence.
  10. Pour the hot custard into the prepared pastry case.
  11. Sprinkle the top of the tart with cinnamon and set aside to cool and set before slicing.
Recipe by Pomegranate Days at