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Milk tart

Recipe from: 31 August 2010
milk tart

Ingredients 14
Servings 8
Time 25 mins


  • Crust:
  • 75
    castor suga
  • 75
    softened butter
  • 1
  • 1
  • 2
    baking powder
  • pinch of salt
  • Filling:
  • 1
    condensed milk
  • 2
  • 2
    large eggs
  • 3
  • 5
    vanilla extract
  • Cinnamon for sprinkling


2 hours 15 mins
For the 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. Remove from oven and allow to cool.
For the filling:
Combine the condensed milk, milk and butter/margarine in a small pot/saucepan 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’s no ‘floury’ taste and texture, it should be completely smooth.
Pour the filling into the cooled pie crust and sprinkle with cinnamon.
Refrigerate until firm and set (about 2 hours).

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Read more on: bake  |  dairy

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