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Milk Tart

Equipment
25-30 cm tart pan
electric Mixer (hand held or stand)
saucepan
large bowl
wooden spoon
whisk
teaspoon measure
⅓ cup measure
½ cups measure
cup measure
food processor (not essential the recipe can be made without this)
a piece of A4 paper (optional)

Ingredients for the crust
1 package coconut or digestive biscuits
110g/ml melted butter
1 teaspoon ground cinnamon

Ingredients for the filling
⅓ cup all-purpose flour
⅓ cup corn-starch
a pinch of salt
4 ½ cups milk
1 cup sugar
3 eggs
1 teaspoon vanilla extract
1 tablespoons butter
ground cinnamon for dusting

Instructions
For the crust:
In a food processor blend the biscuits with cinnamon and melted butter until combined and crumbled.
Transfer to a 25 to 30 tart pan (It can have a removable bottom but if you don’t have its okay).
Spread the mixture over the bottom and up the sides, firmly pressing down. Place the pan in the fridge to harden while you make the filling.

For the filling:
With an electric mixer or a food processor, mix together the flour, corn-starch, salt, ½ cup milk, sugar, eggs, and vanilla until well blended.
In a large saucepan, add 4 cups of milk and butter and bring to a boil over medium heat. Be careful not to burn the milk.
Lower the heat to low and slowly, in a thin stream, add the flour mixture to the hot milk, whisking constantly. Keep whisking until thickened and completely cooked, about 15 minutes, or when the filling pulls away from the sides of the saucepan.
Pour in the prepared tart pan. Sprinkle with cinnamon sugar and let cool. When cool, refrigerate until firm enough to slice, at least 1 hour before serving.
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