Milk tarts are a simple dessert that tastes great. With a filling made of real milk and a nice sweetened buttery crust this treat is savory, sweet, and a delicious way to use up any extra gallons of milk you have in the house.
Do you ever find yourself with too much milk in the house and needing to use it before it expires? While you could freeze it, there’s not always room for that. So making a simple pie recipe like this one is a great way to use it u without tossing it out. Saving you money and giving you a snack in the process- that’s always great. 😉
While not everyone has heard of a milk tart, perhaps they should have. These tasty treats are a bit old fashioned but that doesn’t make them any less delicious. With a simple recipe like this anyone can feel like a confident chef in the kitchen.
Where did milk tarts come from?
They originated from Dutch settlers that arrived in Cape Town South Africa back in the 1600s. That not only makes this a pretty international recipe, but also one that’s been around for a long time!
What does a milk tart taste like?
A creamy milk tart tastes similar to a custard pie but with a lighter texture and a little stronger milk flavor. To help explain the flavor best, thinking of it like a vanilla cream pie but with a custard texture.
Milk Tart Ingredients
For the crust, you will need
-2 cups All Purpose Flour
-1/2 cup Sugar
-1 stick butter (1/2 cup)
For the filling, you will need
-4 1/2 cups Milk
-1 cup Sugar
-3 beaten Eggs
-3 tablespoons Flour
-3 tablespoons Corn Starch
-1 tablespoon Butter
-1 teaspoon Vanilla
How to Make Milk Tarts
Preheat your oven to 350F degrees.
In a medium sized bowl, blend together the flour and sugar and then cut in the butter. It should resemble breadcrumbs when finished.
Beat the egg in a separate bowl and add it to the flour mixture.
Once combined, press the mix into the bottoms of muffin pans or in the bottom of 2 pie pans.
Bake the crust for 10-15minutes in the oven.
Prepare the filling by pouring the milk into a medium sized pot and adding in the sugar.
Bring the mixture to a boil over a low heat while stirring frequently,it will take a while, but it’s worth it.
Beat together the eggs, flour, and cornstarch in a separate bowl and then mix i in well so that there are no more lumps in the mix.
When the milk has boiled pour it into the egg mixture while stirring. Once blended, pour the mixture back into the pot.
Place it on the stove over a medium low heat and then stir in the vanilla extract and butter. Stir well until the butter has completely melted.
Pour the mixture into the pie base and then sprinkle a little cinnamon on top.
Place the pies in the fridge until cooled (preferably overnight).
- 2 cups All Purpose Flour
- 1/2 cup Sugar
- 1 stick Butter (1/2 cup)
- 1 Egg
- 4 1/2 cups Milk
- 1 cup Sugar
- 3 Beaten Eggs
- 3 tbsp Flour
- 3 tbsp Corn Starch
- 1 tbsp Butter
- 1 tsp Vanilla
- Preheat the oven to 350 degrees F. In a medium sized bowl, blend the flour and the sugar together. Cut the stick of butter into a few pieces and rub into the flour and sugar mixture. It should resemble breadcrumbs when it is done.
- Then beat the egg and add to the mixture. When it is combined, press into either 2 pie pans or a cupcake pan. I don't have pie pans so I chose the cupcake pans. Bake in the oven for 10-15 minutes.
- Pour the milk into a medium sized pot and add the sugar. Bring this mixture to a boil over a low heat, stirring frequently. This part takes a long time but be patient. If you have the heat up too high it will curdle the milk and you'll have to start over again.
- Beat together the eggs, flour and corn starch. Mix it well so there are no more lumps in the mixture. It should look a little something like the following picture.
- When the milk mixture has boiled, pour it into the egg mixture while stirring. Once blended pour the whole mixture back into the pot. Place it back on the stove over a medium-low heat and stir until the mixture has become thick. Remove the pot from the heat and add the butter and vanilla. Stir well, until the butter has completely melted.
- Pour the mixture into the pie base and sprinkle a little cinnamon on top. Place them in the refrigerator until well cooled. This is probably best done overnight. Enjoy!!
How long does a milk tart last in the fridge?
When stored in the fridge and well covered to avoid drying out this milk tart can last up to 5 days in the fridge and still be great.
What to serve with milk tarts?
Milk tarts are great as-is but taste great when served next to fresh fruit or berries. For a nice warm seasonal feel you can add a little nutmeg to the top and serve it alongside a warm glass of hot chocolate too!
Other tasty pie and tart recipes you’ll want to try!
- Cheesy Vegetable Tarts
- Easy Pistachio Cream Pie
- Cherry Chocolate Cream Cheese Pie
- Easy Caramel Apple Tart
- Double Layer No Bake Pumpkin Pie
- Mini Fresh Fruit Tarts
- Chocolate Chip Coconut Pie
- Glazed Strawberry Tart
- Super Easy Peach Pie
- Pina Colada Pie
- Frozen Peanut Butter Pie
- Easy Pear Tart
- Hershey Chocolate Pie
- Chocolate Caramel Turtle Pie
- Strawberry Ice Cream Pie
This tasty milk tart recipe is as easy to make as it is delicious and you’re going to love it. this old fashioned recipe is one you’ll want to bookmark and keep forever.