- Baked
- Sweet
- Dessert
Milk Tart
This Milk Tart is a celebration of simple ingredients transformed into something beautifully comforting. With its crisp, buttery base and silky, cinnamon-kissed custard, it strikes that perfect balance between lightness and indulgence. The filling is smooth and delicately sweet, letting the warm spice shine without overpowering the gentle creaminess of the milk.
It’s the kind of dessert that feels nostalgic even if you’ve never made it before—familiar, inviting, and impossible to stop at just one slice. Whether served chilled on a warm day or enjoyed with a hot drink, this milk tart brings a touch of homestyle charm to any table.
What You’ll Need
Dough
250g plain flour
50ml cold water
Milk tart filling
2 cups White Milk
½ cup golden caster sugar
2 eggs
3 tbsp cornflour
3 tbsp plain flour
1 tsp vanilla bean paste
2 tbsp Norco Unsalted Butter
Cinnamon sugar for garnishing the top
Make the pastry in a stand mixer. Roll it out and chill in the freezer.
Blind bake the tart shell until golden (about 15 minutes).
Heat the milk in a saucepan until just before boiling.
In a separate bowl, cream the eggs and sugar until light and fluffy. Add the flours and mix well. Slowly pour the hot milk into the egg mixture, stirring constantly.
Return the mixture to the heat and cook until it thickens (about 5-7 minutes).
Remove from the heat and stir in the butter. Allow to cool.
Pour the filling into the tart shell and spread it in an even layer. Set in the fridge for at least 1 hour.
Cut with a hot knife and serve, sprinkled with cinnamon sugar.
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Norco Unsalted Butter
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