Milk Tart Recipe

Metric

Milk Tart Crust

Imperial
  • 125  g butter
  • 1/2  cup sugar
  • 1 egg
  • 2  cups flour, sifted
  • salt, sifted
  • 1 3/4 pt litre milk
  • 1 3/4 pt double cream
  • 12 oz sugar
  • 5 eggs
  • 7 ml vanilla essence
  • pinch of salt

Metric

Filling
Imperial
  • 1  liter milk
  • 1  tablespoon butter
  • 1  cup sugar
  • 2 egg
  • 3  tablespoons cornflour
  • 3  tablespoons flour
  • 10  ml vanilla essence
 milk tart
  • 1 3/4 pt litre milk
  • 1 3/4 pt double cream
  • 12 oz sugar
  • 5 eggs
  • 7 ml vanilla essence
  • pinch of salt
  1. Cream the margarine, sugar and the egg.
  2. Add flour and salt then knead until soft and doughy.
  3. Press the mixture into a greased circular dish and bake at 350°F/180°C for 15 minutes.
  4. Bring milk and margarine to boil.
  5. Cream the sugar, eggs, maizena, flour and vanilla essence.
  6. Add some of the milk to the creamed mixture, then pour it back into the pot and heat gently until it thickens.
  7. DO NOT BOIL.
  8. Pour the filling into the pie crust then cool.
  9. Refrigerate until required then sprinkle with cinnamon to serve.

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