Milk Tart

From: Gerry 999

On Jun 30, 2008

Made a scaled down version and used smaller serving size 'tart pans' - wish that I could have added a photo! The crust easy and a delicious shell for the filling. Filling went together so well - nothing like the whisks and heavy bottomed pots we have these days for the making of puddings! Perfect for the cool and chilly June days we had last week.

From: ~*~flour*power~*~

On Jun 17, 2008

I agreed with another post that this would taste good without the crust. Great flavor though; had a bit of trouble getting the custard to "set-up" like I envisioned.

From: zainab23

On Mar 4, 2006

This was wonderful. I only made the filling and used a store bought pie crust. The filling tastes just like rice pudding and the filling recipe would be great to use on its own as a nice hot custard. I mixed the eggs, flour, corn flour, vanilla in a bowl then slowly poured the hot milk/butter mixture into the flour/egg mix while mixxing it. mixing it this way is easier because it does not form lumps. Then I put it all back in the saucepan and thickened the custard. Thankyou for this recipe

From: Chef #240658

On Apr 8, 2007

I made this tart for Easter dinner and it was easy to make and delicious. I halved the recipe and used a single 10 inch springform pan. After coming to room temp, I placed the tart in the fridge for an hour. The fridge helped firm up the tart and I was surprised how nicely it sliced. I will be making this again! Thanks for posting.