Ingredients
Method
- Place the flour, sugar, salt, egg yolk, and butter in a food processor. Pulse until the mixture resembles breadcrumbs. If needed, add a tablespoon of water to form coarse crumbs.
- Form the dough into a ball, wrap it in cling film, and chill for about 30 minutes.
- Roll out the dough on a lightly floured surface and press it into a greased 9-inch pie dish or tart pan. Trim the edges and prick the base with a fork. Chill again while the oven preheats.
- Preheat the oven to 375°F (190°C). Line the dough with parchment paper and baking beans. Bake for 10-15 minutes. Remove the parchment and bake for another 10-15 minutes until lightly golden and firm. Let the crust cool.
- Whisk together the eggs, sugar, vanilla, cornstarch, and flour in a bowl to form a smooth paste.
- In a saucepan, warm the milk and butter over medium-low heat until it’s just about to simmer. Do not let it boil.
- Gradually add the warm milk to the egg mixture, whisking constantly to combine. Once fully combined, pour the mixture back into the saucepan and heat gently, stirring constantly, until it thickens like custard. It should coat the back of a spoon.
- Pour the custard into the cooled pastry crust, straining it to remove any lumps. Sprinkle with cinnamon.
- Allow the tart to cool slightly, then refrigerate for about 4 hours (or overnight) to set.
Nutrition
Notes
Milk tart is traditionally served chilled and is perfect for special occasions or a light dessert after a meal.