Name: Milk Tart Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: South African
Ingredients: 1 prepared 9-inch pie crust (homemade or store-bought); 2 cups whole milk; 1 tablespoon unsalted butter; 1/2 cup granulated sugar; 2 large eggs; 2 tablespoons all-purpose flour; 2 tablespoons cornstarch; 1 teaspoon vanilla extract; 1/4 teaspoon salt; Ground cinnamon for topping

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This Milk Tart Recipe is the ultimate comfort dessert, bringing all the creamy goodness of South Africa’s beloved custard tart to your kitchen, no matter where you live. With a silky-smooth filling nestled in a tender crust and crowned with a generous dusting of cinnamon, it’s honestly irresistible! Whether you’re revisiting nostalgic flavors or trying milk tart for the very first time, one bite of this chilled, spice-kissed treat and you’ll see why it’s cherished in so many homes.

Ingredients You’ll Need

The beauty of this Milk Tart Recipe is how humble, accessible ingredients come together to create something truly magical. Each component pulls its weight—playing a vital part in taste, texture, and that signature golden hue—so don’t skip on quality if you can help it!

Pie Crust: Provides a buttery, flaky base that cradles the luscious custard filling; opt for homemade or store-bought for ease.
Whole Milk: The star of the show, it gives the tart its characteristic creamy richness and smooth body.
Unsalted Butter: Adds depth and a touch of silky luxury that rounds out the custard.
Granulated Sugar: Sweetens the tart just enough without overpowering the delicate vanilla and cinnamon notes.
Eggs: Essential for thickening the custard and giving it a luscious, sliceable consistency.
All-Purpose Flour: Helps stabilize the filling and gives it structure; sift if you can for extra silkiness.
Cornstarch: Brings extra creaminess while ensuring the custard sets up just right.
Vanilla Extract: For fragrant, warm undertones; vanilla bean paste is an excellent upgrade if you want to splurge.
Salt: Just a pinch to sharpen the flavors and keep the sweetness in check.
Ground Cinnamon: The signature topping that infuses every bite with cozy spice and gorgeous color.

How to Make Milk Tart Recipe

Step 1: Prep the Pie Crust

Go ahead and preheat your oven to 350°F (175°C). If you’re using homemade pie crust, give it a quick blind bake for about 10 minutes. This step is crucial—it ensures the base stays crisp and doesn’t get soggy once the luscious filling goes in. Allow the crust to cool slightly before adding the custard mixture.

Step 2: Warm the Milk and Butter

In a medium saucepan, combine your whole milk and unsalted butter over medium heat. Stir occasionally as you heat, but don’t let it boil—take it off the stove just as it starts to shimmer around the edges. This gentle warming helps melt the butter and primes the milk to smoothly combine with the other ingredients.

Step 3: Mix the Custard Ingredients

In a large bowl, whisk together the granulated sugar, eggs, flour, cornstarch, vanilla extract, and salt. You’re aiming for a completely smooth and lump-free batter here, so don’t rush—the more you whisk, the silkier your Milk Tart Recipe filling will be!

Step 4: Temper the Eggs and Combine

It’s time to join the warm milk with your egg mixture, but take care: Slowly pour the milk mixture into the egg bowl, whisking constantly. This “tempering” step avoids scrambled eggs and ensures a perfectly smooth custard.

Step 5: Cook the Custard

Pour everything back into the saucepan and set it over medium-low heat. Whisk constantly—no stepping away!—until the mixture thickens to a creamy, pudding-like consistency. This usually takes 5 to 7 minutes, and you’ll know it’s ready when it coats the back of a spoon.

Step 6: Assemble and Bake

Pour your custard into the prepared, cooled pie crust. Smooth the top with a spatula, then sprinkle a generous blanket of cinnamon on top. Pop it in the oven and bake for 20 to 25 minutes, until the filling is just set and the edges are lightly golden. Resist the urge to overbake; a slight jiggle in the middle is perfect.

Step 7: Cool and Chill

Allow your tart to cool completely at room temperature before transferring it to the fridge. Chill for at least 2 hours—you want it nice and cold for the classic Milk Tart Recipe experience. This resting time lets the flavors meld and helps the custard slice cleanly.

How to Serve Milk Tart Recipe

Garnishes

Keep it classic with a generous dusting of ground cinnamon—the look and aroma are iconic. For extra flair, scatter over a touch of cinnamon-sugar, or add a few curls of white chocolate for a modern twist. A sprig of mint can lend a fresh pop of color, especially if you’re serving on a celebratory table.

Side Dishes

This Milk Tart Recipe holds its own as a showstopper, but if you want to create a full dessert spread, pair it with fresh fruit like sliced strawberries or stewed apples. The tart and juicy notes from fruit perfectly complement the creamy custard and warming spices.

Creative Ways to Present

Try baking in mini tart pans for elegant individual servings. Or, use cookie cutters to gently shape chilled slices for bite-sized treats at parties. Layer cubes of milk tart in parfait glasses with fruit compote for an eye-catching, deconstructed dessert that’s guaranteed to spark conversation!

Make Ahead and Storage

Storing Leftovers

Milk tart actually improves after a day in the fridge, when the flavors have mingled. Keep any leftovers covered in the refrigerator and enjoy within 3 days for the best texture and taste. The cinnamon sugar on top keeps things tasting fresh without getting soggy.

Freezing

You can absolutely freeze this Milk Tart Recipe! Wrap the tart (or individual slices) tightly in plastic wrap and then foil. Store in the freezer for up to one month. Thaw overnight in the fridge for a fuss-free dessert ready whenever cravings strike.

Reheating

This tart shines brightest when served chilled, but if you crave a warm slice, gently reheat individual portions in the microwave for 10 to 20 seconds. Just don’t overdo it, or the custard may become runny—short bursts are your friend.

FAQs

Can I use low-fat milk for this recipe?

You can, but the custard won’t be as rich or luscious as when made with whole milk. Full-fat milk is key for that signature creamy texture in the Milk Tart Recipe.

How do I know when the filling is set?

The center should be just set, with a slight jiggle if you gently shake the tart. Overbaking can cause the custard to crack, so trust the process—the tart will firm up more as it cools.

Can I make the Milk Tart Recipe ahead of time?

Definitely! This tart is a perfect make-ahead dessert as it slices best when thoroughly chilled. Prepare it a day in advance to allow the flavors to develop fully.

What’s the best way to blind bake the crust?

Line the pastry with parchment and fill with pie weights or dried beans. Bake at 350°F (175°C) for 10 minutes, then remove the weights and parchment to let the base firm up before adding filling.

Is there a gluten-free option for this recipe?

To make the Milk Tart Recipe gluten-free, simply swap the all-purpose flour for a 1-to-1 gluten-free flour blend and use a gluten-free pie crust. The results are just as delicious and crowd-pleasing!

Final Thoughts

If you’ve been searching for a cozy dessert that brings people together, you can’t go wrong with this Milk Tart Recipe. The simple ingredients, irresistible texture, and nostalgic flavor make it a treat everyone will love. Give it a try and let this South African favorite become a staple in your kitchen, too!

Milk Tart Recipe

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4.8 from 12 reviews

Author: admin
Total Time: 45 minutes (plus chilling time)
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in a taste of South Africa with this creamy and comforting Milk Tart recipe. A classic dessert featuring a custard-like filling in a flaky pie crust, topped with a sprinkle of cinnamon.

Ingredients

Scale

Pie Crust:

1 prepared 9-inch pie crust (homemade or store-bought)

Filling:

2 cups whole milk
1 tablespoon unsalted butter
1/2 cup granulated sugar
2 large eggs
2 tablespoons all-purpose flour
2 tablespoons cornstarch
1 teaspoon vanilla extract
1/4 teaspoon salt

Topping:

Ground cinnamon for topping

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Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C). If using a homemade pie crust, blind bake it for 10 minutes and let it cool slightly.
Prepare the Filling: Heat the milk and butter in a saucepan until just below boiling. In a separate bowl, whisk together sugar, eggs, flour, cornstarch, vanilla, and salt. Slowly add warm milk to the egg mixture, then cook the custard over medium-low heat until thickened.
Fill and Bake: Pour the filling into the pie crust, sprinkle with cinnamon, and bake for 20–25 minutes until set. Cool and chill before serving.