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Milk tart






125 g butter
110 g icing sugar
240 g flour
1 egg

1 can condensed milk
200 ml milk
Seeds of 1 vanilla pod
1 cinnamon stick
Shredded rind of 1/2 orange
2 tbsp corn starch
4 eggs (separated)
1 tbsp sugar

Mix all the ingredients together in a food processor
until it all form a dough.
Press into a lightly greased 24 cm tart dish.
Chill in the fridge while preparing the filling.

Heat the condensed milk, milk, vanilla and orange peel in a pot.
Mix corn starch in a little cold water and then add it to the milk.
Whisk egg yolks with 1 tbsp sugar. Add some warm milk to the egg mixture and then return all of it to the pot.
Bring to the boil and whisk constantly until thickened.
Allow to cool.
Whisk the egg whites in a clean bowl until soft peaks form and fold into the custard.
Pour into the chilled pastry case and bake at 175°C for
30-35 minutes.

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