Vanilla milk tart – Creamy, light and simply delicious

Indulge in this creamy, velvet-soft vanilla milk tart. It is light, delicious, and simply melts in your mouth. This delightful dessert is basically a milky custard pie. The addition of vanilla and cinnamon to this recipe makes it an incredible fragrant-packed sensation.

This vanilla milk tart recipe includes a pastry crust involving blind baking. However, if you are in a hurry, you can rather use a crumbled cookie crust. But if you have enough time, try baking the crust the old-fashioned way.

Vanilla milk tart is perfect to serve for teatime. You can also take it with you for a snack table at any friend or family gathering. Everyone attending won’t be able to leave without enjoying a slice of this tasty dessert.

Fill your home with the seductive flavour of milk tart accented with vanilla and cinnamon. If you love this recipe as much as we do, make sure you let us know in the comments section of this recipe. You can also send us a photo of your incredible dessert.

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Vanilla milk tart recipe

5 from 1 vote

Recipe by Dirnise Britz Course: DessertCuisine: South AfricanDifficulty: Easy

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Ingredients

• Pastry


• 
  

  2 cups flour

  
  


• 
  

  1 egg

  
  


• 
  

  ½ cup sugar

  
  


• 
  

  2 teaspoons baking powder

  
  


• 
  

  125 g butter

  
  


• 
  

  pinch of salt

  
  


• Filling


• 
  

  4½ cups milk

  
  


• 
  

  2½ tablespoons cornflour

  
  


• 
  

  1 cup sugar

  
  


• 
  

  3 eggs

  
  


• 
  

  pinch of salt

  
  


• 
  

  2½ tablespoons flour

  
  


• 
  

  1 teaspoon vanilla essence

  
  


• 
  

  1 tablespoon butter

  
  

Method

• Preheat the oven to180°C.


• In a mixing bowl, cream butter and sugar together.


• Add the egg and remaining ingredients to form a stiff dough.


• Roll out the dough into a circle then press into a pie dish.


• Bake blind for 15 minutes at 180°C.


• Remove the paper and beans/rice and bake for a further 5 minutes until light brown.


• Filling


• Bring the milk to a boil on medium heat.


• In a bowl, gently beat the eggs, sugar, flour, cornflour, vanilla, butter and salt until combined. Add to the boiling milk and stir for 10 minutes or until the mixture thickens.


• Set aside to cool down completely before pouring into the crust.


• Refrigerate for an hour or two until the custard is completely set.

Notes

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