Here we are again, still in quarantine. For the same reasons as I mentioned in my last post, I’m keeping on with the simple ingredients and on budget baking. This time I’ve decided to try a recipe for a simple Milk Tart, which technically for me is just a Custard pie, but hey potato potato.
This recipe calls for the most simple ingredients, so much that I just had to go to the market to get butter for this because the rest was quite easy pantry ingredients, flour, sugar, eggs, milk. The shortcrust pastry recipe is the same as my Apple Pie but with added sugar. I’ve based the custard filing recipe on Feast+West’s recipe. I must say it worked like a charm, perfect portion control and perfectly smooth setting.
This was an ideal recipe for a Sunday afternoon baking, the crust is easy to make and always comes out nice and flaky. The filling comes together in less than 10 minutes, and then you just have to keep it in the fridge. If you are greedy as I am, you’ll try to eat the tart about 2 hours after you left it in the fridge, and although it does work, it’s so much better and set if you leave it in the fridge overnight. Your choice though, it tastes great anyway.
Let’s get to it.
Yield: 1 standard Pie
Prep + Baking time: 80-90 minutes (plus 2 to 8h in the fridge)
For the dough:
- 200g of all purpose flour
- 100g grams of softened butter
- 1 egg
- 1 tbsp of water
- 100g of caster sugar
For the Custard:
- 950ml of fresh milk
- 14g of butter
- 100g sugar
- 2 eggs
- 3 tablespoons corn flour
- 3 tablespoons flour
- 1 tsp vanilla extract
- Powder Cinnamon (optional)
- Pre-heat the oven at 180C.
- Add the flour and cold cubbed butter into a standard bowl. With the tip of your indicative and thumb make pinching movements until you “dissolve” all the butter in the flour and get a mix with kind of a wet sand consistency.
- Add the water, egg and sugar and mix everything with fork until you get a mix dry enough to put together with your hands. Don’t overwork the dough, when it’s all together it’s done.
- Shape it into a small ball and wrap it in cling film. Leave to rest in the fridge for 30 minutes.
- Spray your tart tin with baking spray and set aside.
- When the 30 minutes are up, lightly flour a work surface and start rolling the dough with a rolling pin into a circle, until you reach the size of the tart tin. (Tip: Sometimes it’s easier to roll the dough on top of plastic wrap and then just flipping the wrap on top of the tin when it’s time to transfer it, so it doesn’t break)
- Transfer it into the tin, making sure to get dough in all the little corners. Cut off any excess dough.
- Cover with foil and pie weights. Blind bake for 15 to 20 minutes at 180 C.
- Once baked, let cool and set aside.
- Now for the filling, start by mixing in a bowl the sugar, eggs, cornflour, flour and vanilla extract. Whisk everything until it’s all combined.
- In a medium sized pan, heat the milk and butter on medium-high heat. Heat it until it starts to gently bubble, no need to super boil the milk.
- Using a soup ladle, add 2 ladles of the milk to the eggs mix bowl and whisk very well until all combined.
- Transfer the egg mixture to the pan where the rest of the milk is, and whisk until all combined. Heat this mixture on medium heat until it thickens. It won’t take long, roughly 5 minutes.
- So it really doesn’t have any unwanted lumps, pass the filling through a strainer.
- Fill the now cold tart shell with this smooth filling, gently even out the top and leave in the fridge to set for at least 2h, ideally overnight.
- Once it’s set sprinkle it with powder cinnamon and voila!
Now that I read it, it actually sounds like quite a lot of steps, but I swear it isn’t at all. The result is a lovely smooth and not super sweet tart that you can eat for dessert or just on it’s own. It’s very simple and it doesn’t break the bank.
As always, you can see me making the recipes on my instastories.
Until next time, stay safe and bake away.