Old-fashioned Milk Tart
Ingredients
- 0.7 pcSweet shortcrust pastry (ready to use)
- 500 mlWhole milk (fresh)
- 80 gWhite sugar
- 2.7 pcEgg (whole)
- 33.3 gCorn starch
- 0.7 pcVanilla bean (split and scraped)
- 13.3 gUnsalted butter (diced)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 48 hours in the refrigerator covered with cling film.
