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milk tart recipe
- Total Time: 87 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This milk tart recipe offers a comforting, creamy dessert with a hint of spice, perfect for family dinners or special occasions. It’s an easy-to-make traditional treat that fills the kitchen with a wonderful aroma.
Ingredients
- 250 g (2 cups) all-purpose flour, (swap for a gluten-free baking blend for a gluten-free option)
- 30 g (2 tablespoons) granulated sugar, (for subtle sweetness in crust)
- 2.5 ml (0.5 teaspoon) fine sea salt
- 120 g (8.5 tablespoons) unsalted butter, cold and cubed (use dairy-free butter for dairy-free crust)
- 1 large egg yolk
- 45 ml (3 tablespoons) ice-cold water
- 750 ml (3 cups) full-fat milk, (the creamy base)
- 250 ml (1 cup) heavy cream (35 percent fat), (adds richness)
- 200 g (1 cup) granulated sugar, (sweetens custard, swap with erythritol for a sugar-reduced option)
- 80 g (0.67 cup) cornstarch, (for smooth thickening)
- 3 large eggs, (for thickening and richness)
- 30 g (2 tablespoons) unsalted butter, (for a silky finish in filling)
- 5 ml (1 teaspoon) alcohol-free vanilla extract
- 5 ml (1 teaspoon) orange blossom water
- 6 green cardamom pods, lightly crushed
Instructions
- Prepare the Crust: Mix flour, sugar, and salt. Cut in cold butter until coarse crumbs form. Add egg yolk and ice-cold water to form a cohesive dough; chill for 30 minutes. Roll dough to 3 mm thickness, fit into a 9-inch tart pan. Prick the bottom, line with parchment paper, and fill with pie weights. Blind bake at 190 degrees C (375 degrees F) for 15 minutes until set, then bake for 5-7 minutes more until golden and buttery. Cool slightly.
- Make the Filling: Heat milk, cream, and crushed cardamom in a saucepan until small bubbles form (do not boil). Infuse for 15 minutes, then strain. Whisk 200 g sugar, cornstarch, and eggs until pale. Temper the egg mixture with a small amount of warm milk, then combine all with the remaining warm milk. Cook over medium-low heat, whisking constantly for 5-8 minutes, until thick, glossy, and coating a spoon. Continue whisking for 1 minute to cook the cornstarch completely.
- Assemble and Bake: Stir 30 g butter, vanilla, and orange blossom water into the hot custard. Pour the filling into the pre-baked crust. Tap the tart pan gently to release any air bubbles. Bake at 190 degrees C (375 degrees F) for 10-15 minutes until the filling is just set and slightly puffed, with a gentle wobble in the center and firm edges. (If filling is too liquid, bake for another 3-5 minutes, watching closely.)
- Cool and Serve: Cool completely at room temperature for 2-3 hours on a wire rack. Chill in the refrigerator for at least 4 hours, or overnight, for the milk tart filling to fully set. Slice with a sharp, warm knife. For an elevated serving, dust with freeze-dried raspberry powder and sprinkle with toasted pistachios for beautiful contrast and crunch.
Notes
To speed up prep, use a good quality store-bought shortcrust pastry. For extra warmth, add a pinch of nutmeg or ground cinnamon to the filling. The tart filling should be chilled thoroughly (at least 4 hours or overnight) for the best set. Use fresh, fragrant cardamom pods for the best aromatic twist.
- Prep Time: 25 minutes
- Cook Time: 62 minutes
- Category: Dessert
- Method: Baking
- Cuisine: South African
Nutrition
- Serving Size: 1 slice
- Calories: 350 calories
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 80 mg