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Classic Milk tart

Classic Milk Tart

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine South African
Servings 8

Equipment

  • 9-inch tart pan or a pie dish as an alternative
  • Mixing bowls
  • Whisk
  • saucepan
  • Rolling Pin if making a rolled crust
  • Fine-mesh sieve optional, for lump-free custard

Ingredients
  

For the Crust

  • 1 1/4 cups 150g all-purpose flour
  • 1/4 cup 50g sugar
  • 1/2 cup 113g unsalted butter, cold and cubed
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1-2 tablespoons cold water as needed

For the Filling

  • 2 1/2 cups 600ml whole milk
  • 3/4 cup 150g sugar
  • 2 tablespoons unsalted butter
  • 2 large eggs
  • 2 tablespoons cornstarch
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon plus extra for dusting
  • Pinch of salt

Instructions
 

Step 1: Prepare the Crust

  1. In a bowl, mix the flour and sugar.
  2. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
  3. Add the egg yolk and vanilla, mixing to combine.
    coarse mixture of flour and small butter chunks
  4. Gradually add cold water, one tablespoon at a time, until a dough forms.
  5. Press the dough into the tart pan and prick the base with a fork.
  6. Prebake at 350°F (175°C) for 15 minutes, then let it cool.

Step 2: Make the Filling

  1. In a saucepan over medium heat, warm the milk and butter until steaming but not boiling.
  2. In a separate bowl, whisk the eggs, sugar, cornstarch, flour, vanilla, cinnamon, and salt until smooth.
  3. Slowly pour the warm milk into the egg mixture while whisking continuously.
  4. Return the mixture to the saucepan and cook on low heat, stirring constantly until thickened.
  5. Pour the custard into the pre-baked crust and smooth the top.
  6. Let it cool, then dust with cinnamon.

Step 3: Chill and Serve

  1. Refrigerate for at least 2 hours to set before slicing and serving.