Milk Tart

Course Dessert


For the crust

  • cups All Purpose Flour
  • tsp Baking powder
  • 1 pinch Salt
  • cup Caster Sugar
  • 80 g Butter Softened
  • 1 small Egg

For the filling

  • 2 cups Milk
  • 1 Cinnamon Stick
  • 100 ml White Sugar
  • 2 Eggs
  • 3 tbsp Cornflour
  • 3 tbsp Flour
  • ½ tsp Vanilla Essence
  • 2 tbsp Butter



  • Add the flour, baking powder and salt in a jug and whisk until combined. Cream butter and sugar together until pale and fluffy (about 3 minutes). Add the egg and beat until thoroughly incorporated. By hand add in the flour mixture and mix until just combined.
  • Press the dough into a 25cm tart plate with a removable base. Make sure that it isn't too thick and prick it with a fork. Place in the freezer for 30 minutes. Meanwhile preheat oven to 200C and when ready bake the base for 15 minutes or until golden and cooked through.


  • Heat the milk with the cinnamon stick to just under boiling point. Lightly beat the eggs with the sugar, and then add the corn flour and flour. Pour the hot milk into this mixture, stirring rapidly. Return the mixture to the heat and cook, stirring until the mixture becomes thick. Keep stirring while it is cooking to prevent it from catching on the bottom of the pot and getting lumpy. Take the mixture off the heat and add the vanilla essence and butter. Stir well until the butter is melted. Pour the mixture into the prepared tart crust. Sprinkle with cinnamon sugar.