Milk Tart
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Milk Tart
Recipe by Michael Weldon
Serves: 1 Tart
Prep Time: 10 minutes
Bake Time: 30 minutes
Ingredients
Dough
250 g Coles plain flour
125 g butter
50 ml cold water
Milk Tart Filling
2 cups Norco Full Cream Milk
½ cup golden caster sugar
2 eggs
3 tbs cornflour
3 tbs plain flour
1 tsp Coles vanilla bean paste
2 tbs butter
Cinnamon sugar for garnishing the top
Method
Combine the flour and cold, diced butter in a stand mixer with the paddle attachment, mixing on low until it resembles breadcrumbs. Gradually add the cold water, mixing until just combined. Roll the dough on a floured surface, press it into the tart pan, trim the edges, and freeze for 10–15 minutes.
Preheat the oven to 180°C. Line the chilled shell with baking paper and fill with pie weights or dried beans. Blind bake for 12–15 minutes, remove the weights, and bake for another 5 minutes until golden. Cool completely.
Heat the milk in a saucepan over medium heat until just before boiling. In a bowl, whisk the eggs and sugar until light and fluffy, then mix in the flours until smooth. Gradually pour the hot milk into the egg mixture, whisking constantly. Return to the saucepan and cook over medium heat, stirring, until thickened (5–7 minutes). Remove from heat, stir in the butter, and cool slightly.
Pour the filling into the tart shell, spread evenly, and chill for at least 1 hour. Slice with a hot knife and sprinkle with cinnamon sugar before serving.
