How to Make Milk Tart
Milk tart
(Or chocolate milk tart)
Ingredients
Crust:
70ml castor sugar
70g softened butter
1egg
250ml flour
5ml baking powder
Pinch salt
Filling:
1 tin condensed milk
500ml milk
15ml butter or margarine
2 large eggs
50g cornflour
5ml vanilla extract
Cinnamon for sprinkling Method
Crust:
Cream the butter and sugar together until light and fluffy.
Add the egg and beat well before adding the flour, baking powder and salt.
Mix well.
Press the dough into a pie dish and bake for 15 minutes at 200°C. Remove from oven and allow to cool.
Filling:
Combine the condensed milk, milk and butter or margarine in a small pot and allow to come to boiling point.
Beat the eggs, cornflour and vanilla together.
Whilst whisking, slowly pour 1 cup of the milk mixture into the egg mixture and whisk well.
Add the egg mixture into the rest of the milk mixture and allow to gently thicken whilst continuously stirring to prevent lumps. It should take about 5-7 minutes for the mixture to thicken.
Taste it to make sure there is no ‘floury’ taste and textur - it should be completely smooth. The filling needs to be the consistency of thick-ish cheese sauce before pouring over the crust. If it’s not, add another 2 tsp of cornflour mixed with 1tbsn cold milk and allow to cook and thicken a bit more.
Pour the filling into the cooled pie crust and sprinkle with cinnamon.
Refrigerate until firm and set (about 2 hours).
Makes 1 tart.
For chocolate Milk tart add 60g coca powder.
Normal Milk tart Chocolate Milk
(Or chocolate milk tart)
Ingredients
Crust:
70ml castor sugar
70g softened butter
1egg
250ml flour
5ml baking powder
Pinch salt
Filling:
1 tin condensed milk
500ml milk
15ml butter or margarine
2 large eggs
50g cornflour
5ml vanilla extract
Cinnamon for sprinkling Method
Crust:
Cream the butter and sugar together until light and fluffy.
Add the egg and beat well before adding the flour, baking powder and salt.
Mix well.
Press the dough into a pie dish and bake for 15 minutes at 200°C. Remove from oven and allow to cool.
Filling:
Combine the condensed milk, milk and butter or margarine in a small pot and allow to come to boiling point.
Beat the eggs, cornflour and vanilla together.
Whilst whisking, slowly pour 1 cup of the milk mixture into the egg mixture and whisk well.
Add the egg mixture into the rest of the milk mixture and allow to gently thicken whilst continuously stirring to prevent lumps. It should take about 5-7 minutes for the mixture to thicken.
Taste it to make sure there is no ‘floury’ taste and textur - it should be completely smooth. The filling needs to be the consistency of thick-ish cheese sauce before pouring over the crust. If it’s not, add another 2 tsp of cornflour mixed with 1tbsn cold milk and allow to cook and thicken a bit more.
Pour the filling into the cooled pie crust and sprinkle with cinnamon.
Refrigerate until firm and set (about 2 hours).
Makes 1 tart.
For chocolate Milk tart add 60g coca powder.
Normal Milk tart Chocolate Milk