Ingredients for Milk Tart Melk Tert
- 1½ cups all-purpose flour
- 3 large egg yolks
- ¾ cup granulated sugar
- ½ cup (1 stick) unsalted cold butter
- ½ teaspoon salt
- Baking Powder
- 3 cups whole milk
- ¼ cup cornstarch
- 3 large egg yolks
- 1 teaspoon vanilla extract
- ¼ - ½ cup ice water
- ¼ teaspoon ground cinnamon
- powdered sugar (for dusting)
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How to Make Milk Tart Melk Tert
- Preheat oven to 350°F (175°C).
- Make the pastry: In a large bowl, whisk together flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Gradually add ice water, mixing until the dough just comes together. Do not overmix.
- Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
- On a lightly floured surface, roll out the dough to fit a 9-inch tart pan with a removable bottom.
- Transfer the dough to the pan, trim the edges, and prick the bottom with a fork.
- Bake the pastry shell for 15-20 minutes, or until lightly golden.
- While the pastry shell is baking, make the custard: In a saucepan, heat the milk and sugar over medium heat, stirring until the sugar dissolves. Bring to a simmer; remove from heat.
- In a separate bowl, whisk together egg yolks, vanilla extract, and cinnamon (if using).
- Slowly temper the egg yolks by whisking in a small amount of the hot milk mixture. Gradually add the remaining milk, whisking constantly.
- Pour the custard mixture into the baked pastry shell.
- Bake for 45-60 minutes, or until the custard is set and lightly golden.
- Let the tart cool completely on a wire rack before dusting with powdered sugar and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
107g
Fat
77g
Carbs
20g
