Tag: milktart

Naked Milk Tart

by Karen ClaassenLeave a Comment on Naked Milk Tart
Naked Milk Tart

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.

Milk Tart Overnight Oats

by Karen ClaassenLeave a Comment on Milk Tart Overnight Oats
Milk Tart Overnight Oats


150g sugar
45ml cornstarch
3 egg yolks
50ml + 700ml milk
7,5ml vanilla
5ml ground cinnamon
500ml oats
ground cinnamon and sugar, mixed, for dusting

Add the sugar and cornstarch to a mixing bowl and stir to mix.
Whisk the egg yolks and 50ml milk together and stir into the sugar mixture to make a smooth, runny paste. Set aside.
Add the 700ml milk to a saucepan set over medium-high heat and bring to a boil.
Take the saucepan from the heat and drizzle a thin stream of milk on to the egg mixture while whisking vigorously.
Pour the mixture back into the saucepan, place it over medium-high heat and whisk until thick.
Remove from the heat and stir in the vanilla and cinnamon.
Add the oats to a bowl/glass jar.
Pour the warm mixture over the oats and leave to cool.
Refrigerate overnight.
Dust with cinnamon-sugar to serve.

The oats may be kept in the refrigerator for 5 days.

Crustless Milktart

by Karen ClaassenLeave a Comment on Crustless Milktart
Crustless Milktart

30g butter
200g sugar
5 eggs, separated
140g self-raising flour
a pinch of salt
1 litre milk
5ml vanilla
ground cinnamon for dusting

Preheat your oven to 180℃ and spray 2 x 22cm tart dishes with cooking spray.
Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment.
Cream together until pale and fluffy.
Add the egg yolks one at a time with the engine running. Scrape the mixture down a few times during mixing.
Sift the flour and salt together and add spoonfuls to the mixture until everything is incorporated.
Turn the mixer to its lowest speed and drizzle in the milk.
Add the vanilla and mix through. Set aside.
Add the egg whites to a clean mixing bowl and beat until it reaches stiff peaks.
Add the stiff whites to the batter and fold it into the mixture.
Scoop the batter into the two prepared tart dishes and bake for 40 minutes.
Remove the milk tarts from the oven and sift over the ground cinnamon while the tarts are warm.
Allow the milk tart to cool completely before serving.

Drinking Milktart

by Karen ClaassenLeave a Comment on Drinking Milktart
Drinking Milktart

When you are too impatient or lazy to make a traditional milktart but you really, absolutely, must have one……

150g sugar
45ml cornstarch
3 egg yolks
700ml + 50ml milk
7,5ml vanilla
ground cinnamon for dusting

Add the sugar and cornstarch to a mixing bowl and stir through.
Add the egg yolks and 50ml milk and mix together to make a smooth very runny paste. Set aside.
Add the 700ml milk to a saucepan set over medium high heat and bring to a boil.
Pour the egg and milk mixture into the boiling milk in a thin stream while whisking vigorously.
Turn the heat down to medium, keep stirring and wait for the mixture to thicken.
Remove the saucepan from the heat and stir in the vanilla.
Pour the custard into cups and dust with some ground cinnamon.
Serve slightly warm.