custard tart – My Whisk and I

This is a crustless milk tart, easy to put together and produces one large (38cm x 26cm) or two medium (28cm x 20cm) tarts.

6 eggs
375ml sugar
90g butter, melted
375ml flour
7,5ml baking powder
a pinch of salt
1,5litres of milk
15ml vanilla
ground cinnamon

Preheat your oven to 180℃ and spray a 38cm x 26cm ceramic dish with cooking spray.
Add the eggs and sugar to the bowl of a stand mixer fitted with the paddle attachment.
Mix on medium-high speed for 2 minutes.
Turn the mixer to a low speed and drizzle in the melted butter.
Turn off the mixer.
Sift the flour, baking powder and salt into the bowl and turn the mixer back on to a low speed until the ingredients are incorporated.
Add the vanilla to the milk and drizzle the milk in to the batter with the engine running.
Scrape the batter into the prepared ceramic dish.
Bake in the oven for 1 hour.
Take the milk tart from the oven and immediately sift over some ground cinnamon.
Set aside for at least 30 minutes before slicing.
Keep refrigerated.

This recipe makes two standard sized tarts.

500g puff pastry

1litre + 250ml milk
250ml sugar
1 cinnamon quill
160ml flour
50ml custard powder
50ml cornstarch
5 eggs, separated
2,5ml baking powder
20g butter
5ml vanilla
ground cinnamon for dusting

Preheat your oven to 200℃ and spray two 22cm tart tins with cooking spray.
Dust a work surface with flour and roll the pastry to 3mm thickness. Line the tart tins – the pastry should be about 1cm larger that the tins to allow for shrinkage during baking.
Place the prepared tart tins in the refrigerator until needed.

Pour 1 litre milk into a saucepan and add the sugar and cinnamon quill. Turn the heat on medium-high and stir the mixture until the sugar has dissolved.
Heat the milk mixture until it starts forming tiny bubbles around the edges of the saucepan.
Remove from the heat and take out the quill. Set aside.
Add the flour, custard powder and cornflour to a mixing bowl.
Drizzle in the remaining 250ml milk while whisking, to make a slurry.
Add the egg yolks to the slurry and whisk together.
Slowly pour the warm milk-mixture into the slurry while whisking continuously. Remember: pour slowly, whisk quickly!
Pour the mixture back into the saucepan and return to a low heat.
Stir the mixture until it thickens and starts to bubble. Take off the heat, add the butter and vanilla, stir through and set aside.
Add the baking powder to the egg whites and beat until stiff peaks form.
Fold the egg whites into the custard and divide the mixture between the two prepared tart tins.
Bake the tarts in the oven for 25 minutes.
Remove from the oven and immediately sift some ground cinnamon on the surface.
Serve with your favourite brew of coffee.

Tag: custard tart

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