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The Secret to a Cloud-Like Traditional Milk Tart

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When I initially created this article our local Jewel-Osco offered free milk in their digital coupons. I couldn’t pass it up, but this left us with a lot of extra milk. If you ever find yourself in this situation. Making a milk tart is one delicious option for using up all that extra milk. After all this recipe calls for 4 cups of milk.

This is how I make a milk tart.

First gather all the ingredients.

A bird's-eye view of ingredients for a traditional milk tart, including bowls of flour, sugar, eggs, butter, milk, and cinnamon spices on a white counter.
Everything you need to craft the perfect, creamy Milk Tart.

Start by mixing one cup of sugar and three table spoons of melted butter.

Softened butter being added to white granulated sugar in a large stainless steel mixing bowl for a milk tart recipe.
Starting the base: Combining the butter and sugar until smooth.

Add three egg yolks and mix. image not shown. oops!

A small plate holding ground cinnamon, baking powder, and salt being held over a mixing bowl containing creamed butter and sugar.
Time for the flavor: Adding cinnamon, baking powder, and a pinch of salt.

Add one tablespoon baking powder, 1/4 teaspoon salt.

All-purpose flour being poured from a tan ceramic bowl into a metal mixing bowl containing creamed butter, sugar, and spices.
Slowly adding the flour to create the perfect crust consistency.

Slowly add in one cup of flour.

Dark vanilla extract being poured from a small glass mason jar into a large bowl of white milk for a tart filling.
The secret to that classic aroma: Stirring in the vanilla extract.

In a separate bowl mix the four cups of milk and one tablespoon vanilla.

A close-up, top-down view of egg whites beaten into a white, bubbly froth in a metal mixing bowl.

Beating the egg whites until they are light and bubbly.

Milk being poured from a glass pitcher into a stainless steel mixing bowl containing a crumbly flour and butter mixture.
Bringing it all together: Adding the milk mixture to the flour base.

Pour the milk vanilla mixture into the batter and mix.

A close-up shot of frothy, white beaten egg whites being folded into a bubbly milk and flour tart batter in a mixing bowl.
The secret to lightness: Gently folding the frothy egg whites into the mixture.

Fold the stiff peak eggs white into the batter and mix.

A clear glass round pie dish sitting on a white countertop, thoroughly greased with butter or oil to prevent the milk tart from sticking.
Don’t skip this step: Greasing the glass dish for a perfect release.

Spay he bottom of a pie dish with cooking spray.

Milk tart batter with small surface bubbles poured into a round, greased glass baking dish on a white countertop.
Ready for the oven: Filling the greased dish with our creamy tart mixture.

Pour into the dish.

Milk tart batter in a glass dish generously topped with a dusting of ground cinnamon before being placed in the oven.
The finishing touch: A generous dusting of cinnamon for that classic look and flavor.

Sprinkle with cinnamon.

A fully baked milk tart in a glass dish with a golden-brown cinnamon-dusted crust, resting on a striped tablecloth.
Golden, creamy, and spiced to perfection: The final Traditional Milk Tart.

Bake at 375 degrees for 20 minutes.

Reduce heat to 350 degrees and bake for 25 minutes more.

Let cool and serve warm or cold. Add some whip cream, or fruit topping. Yum!

A fully baked milk tart in a glass dish with a golden-brown cinnamon-dusted crust, resting on a striped tablecloth.

The Secret to a Cloud-Like Traditional Milk Tart

David Gates
How to make a traditional Milk Tart.
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Ingredients
  

  • 3 tbsp unsalted butter
  • 1 cup white sugar
  • 3 egg yolks
  • 1 cup flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 4 cups milk
  • 3 egg whites frothy
  • 1 tbsp cinnamon

Instructions
 

  • Mix the butter and sugar until well combined.
  • Add the egg yolks.
  • Add the vanilla.
  • Add the milk.
  • Combine the flour, baking powder, salt in another bowl.
  • Slowly add to the flour mixture, while continuing to mix.
  • Beat the egg whites separately, Once peaks form you are done.
  • Fold in the egg whites with the milk mixture.
  • Spray two nine inch glass plates.
  • Pour mixture into the pie plates.
  • Bake at 375 degrees for 20 minutes.
  • Turn temperature down to 350 degrees and bake for 25 minutes.
  • Let cool completely before serving.
  • Sprinkle with cinnamon sugar.

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