Old-fashioned Milk Tart

A smooth, wobbly custard with a deep vanilla-infused milk flavor, set on a crisp shortcrust pastry. The top should be lightly golden, almost caramelized in spots.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 447
• Protein: 11 g
• Carbs: 56 g
• Fat: 21 g

Ingredients

• 0.7 piece Sweet shortcrust pastry ( ready to use )
• 500 ml Whole milk ( fresh )
• 80 g White sugar
• 2.7 piece Egg ( whole )
• 33.3 g Corn starch
• 0.7 piece Vanilla bean ( split and scraped )
• 13.3 g Minimum butter sweet optional ( diced )

Instructions

1. Milk infusion

   Split the vanilla pod, scrape the seeds. Place everything in a saucepan with the whole milk. Bring to a simmer. As soon as it rises, turn off the heat and let infuse.

2. Custard preparation

   In a mixing bowl, whisk the eggs with the white sugar until the mixture turns pale. Add the cornstarch and mix vigorously to avoid lumps.

3. Cooking the custard

   Remove the vanilla pod from the milk. Pour the hot milk in a steady stream over the egg mixture while whisking. Return everything to the saucepan. Cook over medium heat, stirring constantly until the custard coats the spoon and thickens.

4. Assembly and baking

   Line a tart tin with the shortcrust pastry. Pour the hot custard onto the pastry base. Smooth the surface. Bake at 180°C. The tart is done when the custard is set but still slightly wobbly in the center.

Chef's tips

• For a clean crust, prick the pastry base before pouring the custard.
• Let the tart cool completely at room temperature, then refrigerate so the custard sets properly.

Storage

Keep for 48 hours in the refrigerator covered with cling film.