Milk tart

Contributed by

Kym Cheek

Milk tart

A reasonably simple tart to make for a casual Sunday lunch.
Servings 8
Prep Time 2 hrs 30 mins
Cook Time 1 hr


  • 100 g cold butter (cubed)
  • 100 g caster sugar
  • 230 g plain flour
  • 1 egg


  • 750 ml milk
  • 75 g butter
  • 3 eggs (separated)
  • 100 g caster sugar
  • 1 tsp vanilla extract
  • 30 g cornflour
  • 1 tbs sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp baking powder


  • To make the pastry, mix the butter and sugar together until softened. Add the flour, baking powder and a pinch of salt and mix with your fingers until damp and sandy.
  • Add the egg and knead gently so the pastry comes together. Wrap in plastic and refrigerate for 1 hour before rolling out. Preheat your oven to 180 degrees.
  • Roll out the pastry on a floured work surface to line a 26cm tart tin with sides at least 3cm high. Line with baking paper, fill with baking beans or weights and blind bake for 20 minutes.
  • Remove the beans and paper when the visible pastry is golden. Prick the pastry base a few times with a fork and bake for a further 10 minutes to dry out the bottom.
  • Meanwhile, make the filling. Put the milk and butter in a pan over medium heat to melt the butter. Whisk the egg yolks with the sugar and vanilla, then whisk in the cornflour. Add a ladleful of the hot milk to the eggs, whisking to avoid scrambling them.
  • Add the rest of the milk, mix it all together well and leave to cool.
  • Whisk the egg whites to soft peaks, then gradually fold into the filling. Pour into the tart case, sprinkle with sugar and cinnamon over the top and return to the oven for 30 minutes, or until it is set and just a bit wobbly. Cool before serving.
Course: Dessert
Cuisine: Mediterranean

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