Milk Tart
A smooth and creamy custard tart with a crisp golden pastry base, gently cooked and chilled for a perfectly set, rich, and elegant dessert.
Updated : 20 February, 2026
Easy
More than 1 hour.
Ingredients
Pastry
250 grams
Flour
100 grams
Powdered sugar
2 teaspoon
Baking powder
pinch
Salt
125 grams
Butter
1
Eggs
Custard filling
1 liter
Milk
150 grams
Sugar
30 grams
Butter
2
Eggs
2.5 teaspoon
Vanilla extract
pinch
Salt
50 grams
Cornstarch
75 grams
Water
as needed
Ground cinnamon
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 170 °C.
Step 2
In a large bowl, whisk together the flour, sugar, salt, and baking powder until evenly combined. Cut the butter into small cubes and rub it into the dry ingredients using your fingertips. Work quickly so the butter stays cold. Continue until the mixture resembles fine sand with no large butter pieces remaining.
Step 3
Whisk the egg separately, then add it to the mixture. Mix until the dough comes together smoothly. Wrap the dough in plastic wrap or parchment paper and place it in the refrigerator to chill for 15 minutes.
Step 4
Lightly flour your work surface and roll out the chilled dough to a thickness of about 3 mm, roughly the thickness of three stacked credit cards. Butter your baking dish, then carefully line it with the rolled pastry, trimming away any excess. Place the lined dish back in the refrigerator to chill briefly before baking.
Step 5
Line the pastry with parchment paper and fill with pastry weights or rice to prevent it from puffing up. Blind bake in the preheated oven for 12 minutes with the weights. Remove the weights and parchment, then return the pastry to the oven and bake for another 12 minutes, or until the crust is golden brown.
Step 6
Remove the pastry from the oven and allow it to cool completely on a wire rack, or leave it in the baking dish if you plan to serve it directly from there.
Step 7
To prepare the custard, add all the custard ingredients to a saucepan and whisk until fully combined. Cook over medium-low heat, whisking constantly, until the mixture begins to bubble slightly and thickens.
Step 8
While still hot, pour the custard into the cooled tart shell, filling it evenly to the top and smoothing out the surface if needed.
Step 9
Sprinkle the top lightly with cinnamon powder. Transfer the tart to the refrigerator and chill for at least 6 hours, or until the custard is fully set.
Step 10
Slice and serve chilled.
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