French Custard Cake

From a South African point of view, this is the French version of traditional Milktart. It is a beautifully smooth custard enveloped by an almond (and Keto friendly) pastry. Delicious on its own or served as a substantial dessert.


500ml cake flour

83ml almond flour

7,5ml baking powder

2ml salt

250ml sugar

165g butter

3 egg yolks (you can use the egg whites to make my Mini Pavlovas)

45ml water

5ml vanilla


160ml sugar

45ml corn starch

5ml vanilla

6 egg yolks

380ml milk

250 double thick cream


Preheat your oven to 200℃.

Prepare a 25cm loose-bottomed cake tin by greasing and lining it with baking paper.

Add the flour, almond flour, baking powder, salt, sugar and butter to the bowl of a food processor and blitz the mixture until incorporated.

Mix the egg yolks, water and vanilla in a bowl, and with the food processor running, add the mixture in a thin stream.

Blitz until everything comes together into a dough.

Take two thirds of the dough mixture and roll it to about 4mm thickness, on a lightly floured work surface.

Line the bottom and sides of your prepared cake tin.

Keep the third that you have not utilised covered until later.


Beat together the sugar, cornstarch and egg yolks in a mixing bowl and put aside.

Pour the milk and cream into a saucepan and bring to the boil.

Now pour the milk mixture onto the sugar and egg mixture in a thin stream, all the while whisking.

Immediately pour the mixture back into the saucepan and place it on a low heat. Stir continuously until the mixture is thick and smooth.

Allow to simmer for 5 minutes while stirring.

Take the saucepan off the heat and stir through the vanilla.

Pour the thickened mixture into the pastry-lined cake tin and allow to cool for about 5 minutes, so that you don’t have a steaming filling!

Now roll the remaining third of the pastry to 4mm thickness and carefully place it on top of the custard mixture.

Press and seal the pastry “lid” and cut off any excess pastry.

Score the cake on top with a sharp knife if you like.

Bake the cake for 20 minutes in your preheated oven, and then lower the temperature to 180℃ and bake for 15 minutes more.

Cool the cake in the pan before unmoulding it.

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