Classic baked milk tart

Always a favourite!

1 hour                 (plus cooling time)

Serves 8                                            


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  • 1 roll (400g) puff pastry, defrosted 
  • egg white, lightly beaten, for blind baking 
  • 2 cups (500ml) milk 
  • 2 Tbsp (30ml) butter 
  • 1 stick cinnamon 
  • 1 Tbsp (15ml) cornflour 
  • 3 Tbsp (45ml) cake flour 
  • ¼ cup (60ml) sugar 
  • Pinch salt 
  • 3 large eggs, separated 
  • 1 Tbsp (15ml) castor sugar 
  • 3 Tbsp (45ml) cinnamon sugar 



  1. Preheat oven to 220°C. 
  2. Place a large baking tray in the oven to warm. 
  3. Line a 20-23cm baking tin with rolled-out pastry and blind bake (Read ‘How to blind bake’ here). 
  4. Brush with egg white and bake for a further 5 minutes to seal pastry. Cool. 
  5. Heat milk, butter and cinnamon in a pot. Remove cinnamon when milk is hot. 
  6. Mix cornflour, flour, sugar, salt and egg yolks in a large bowl. 
  7. Slowly whisk half of warmed milk into egg mixture. Return to pot. 
  8. Stir mixture over a low heat for 10-15 minutes until thickened. Remove from heat. 
  9. Whisk castor sugar and egg whites until stiff-peak stage. Fold into mixture. 
  10. Pour custard over baked pastry. 
  11. Place tin on heated tray and bake for 10 minutes. 
  12. Reduce heat to 190°C and bake for 10 minutes more or until centre is set, golden and puffed up. 
  13. Set aside to cool slightly. 
  14. Sprinkle with cinnamon sugar and serve. 


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