Milk Tart


  • 62.5g butter, softened
  • 1/4 cup castor sugar
  • 1 egg
  • 1 cups cake flour
  • 1 tsp baking powder
  • Pinch of salt
  • 2 1/4 cups milk
  • 1 cinnamon stick
  • 1/2 cup sugar
  • 1 1/4 Tbs flour
  • 1 1/4 Tbs corn flour
  • 1 tsp vanilla paste
  • 1 tsp ground cinnamon



Cream 62.5g butter and castor sugar together and add 1/2 of the egg, beating well to combine.

Add cake flour, 1 tsp baking powder and a pinch of salt – to form a stiff dough.

Press dough evenly into a tart tin.

Dock the pastry base then blind bake at 180C for 30 min or until the pastry is golden and crispy.


Place milk and cinnamon stick into a pot and bring to the boil.

In a bowl, whisk together 1/2 of the egg, sugar, flour, corn flour and vanilla.

Pour 2 1/4 cups boiling milk into the egg mixture, while continuously whisking.

Discard the cinnamon stick then return mixture to the pot and cook on medium heat until thickened.

Add 1 tbsp butter and stir through.

Pour into the baked pastry shell and sprinkle with the ground cinnamon.

Allow to cool completely cool at room temperature before storing in the fridge.


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