Ingredients for Milk Tart
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How to Make Milk Tart
- Preheat oven to 350°F (180°C). Cream together 1 cup softened margarine and 1 cup sugar until light and fluffy. Beat in 1 large egg.
- Gradually add 3 cups flour and 1/2 teaspoon salt, mixing until a soft dough forms. Knead lightly on a lightly floured surface.
- Press the dough into a greased 9-inch circular pie dish. Prick the base with a fork.
- Bake for 15 minutes, or until lightly golden.
- While the crust bakes, prepare the filling: Bring 4 cups milk and 1/4 cup margarine to a gentle boil in a saucepan.
- In a separate bowl, whisk together 1 cup sugar, 3 large eggs, 1/4 cup cornstarch, 1/4 cup flour, and 1 teaspoon vanilla extract until smooth.
- Gradually whisk about 1 cup of the hot milk into the egg mixture to temper it. Then pour the tempered mixture into the saucepan with the remaining milk.
- Cook over low heat, stirring constantly, until the custard thickens (about 5-7 minutes). Do not boil.
- Pour the hot custard filling into the pre-baked pie crust.
- Let cool completely at room temperature, then refrigerate for at least 4 hours, or preferably overnight.
- Before serving, dust generously with ground cinnamon.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
120g
Fat
49g
Carbs
19g