Milk Tart

Milk Tart
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Culinary Tip

Get to know your oven – all ovens even the expensive ones tend to change as they age so it is a good idea to get to know your oven by doing the bread test. Cover a baking tray with slices of bread – place into the oven at 180C to bake for a few minutes. Remove the tray from the oven and observe which slices have browned the most – this will give you a good indication of where the “hot spots” are in your oven. When baking try to avoid placing a cake tin in the hot spot.


  1. Preheat oven to 180°C.
  2. For the pastry, cream together the margarine and castor sugar until light and fluffy.
  3. Add all the remaining ingredients and mix well.
  4. Press the pastry into a 25cm pie dish and bake until golden brown.
  5. Remove from oven and allow to cool.
  6. For the filling, mix together some of the milk, the egg and all the dry ingredients.
  7. Bring the balance of the milk and the margarine to the boil and pour over the egg mix and stir until combined.
  8. Return all the mixture to the pot and stir continuously over a medium heat until thick.
  9. Add the vanilla essence, mix well and pour into the base.
  10. Sprinkle with Robertsons Cinnamon and allow to cool in the fridge until the filling has set.