Milk Tart from Scratch


Units %
Sweet Paste
Margarine New Mrs. J 651g 0
Fat Mandy's 651g 0
Icing Sugar 651g 0
Egg 130g 0
Pastarom Vanilla 13g 0
Cake Flour 1953g 0
Sweet Paste total 0
Filling Part 1
Full Cream Milk 3032g 0
Margarine New Mrs. J 252g 0
Filling Part 1 total 0
Filling Part 2
Cake Flour 202g 0
Instant Custard 50g 0
Egg 455g 0
Castor Sugar 505g 0
Pastarom Vanilla 5g 0
Filling Part 2 total 0
Cinnamon 30g 0
Topping total 0

Working Method

Sweet Paste
  1. Beat Mrs. J, Mandy,s and sugar until light and fluffy.
  2. Add egg and vanilla essence slowly till dispersed then mix in flour on slow till sides of bowl are clear.
  3. Roll sweet paste ± 3 mm thick, cut with a cake ring and line foil shape 3001p, trim edges.
  4. Bake sweet paste for ± 10 minutes until golden in colour at 210° C.

Filling Part 1
  1. Place milk and Mrs. J. into a pot and bring to a simmer.

Filling Part 2
  1. Place all ingredients in part 2 into a bowl and mix with a hand whisk.
  2. As soon as milk begins to boil remove from heat and stir in other ingredients with the hand whisk until mixture thickens.
  3. Using a measuring jug pour ± 300 ml into each baked tart base.

  1. Dust with cinnamon.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  


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