Milk Tart Recipe – Eats Now

Name: Milk Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour; 2 teaspoons baking powder; 1 egg; 1/2 cup butter 1/4 lb.; 1/2 cup sugar; 4 cups milk breakfast cups - 1 of your China cups; 3 eggs; 2 1/2 dessert spoons marzena, cornstarch; 2 1/2 dessert spoons flour; 3 dessert spoons butter; 3/4 cup sugar; 1 pinch salt

Servings: persons

2 cups flour
2 teaspoons baking powder
1 egg
1/2 cup butter 1/4 lb.
1/2 cup sugar
4 cups milk breakfast cups - 1 of your China cups
3 eggs
2 1/2 dessert spoons marzena, cornstarch
2 1/2 dessert spoons flour
3 dessert spoons butter
3/4 cup sugar
1 pinch salt

1
Mix butter and sugar together; add egg and dry ingredients. Press into 2 (10- inch) pie plates. Bake at 325 to 350 degrees for 15 minutes.
2
A dessert spoon is smaller than a tablespoon; larger than a teaspoon. It is a soup spoon.
3
Heat milk to boiling point (don't boil). Cream eggs, butter and sugar; add flour, cornstarch and salt. Add this mixture to milk and bring to boil for few minutes; stir constantly.
4
Before pouring into shells, sprinkle shell with liberal amount of cinnamon. Pour in filling; sprinkle top with plenty of cinnamon (and nutmeg, if desired).

1962

kcal

Calories

102

Fat

228

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups flour, 2 teaspoons baking powder, 1 egg, 1/2 cup butter 1/4 lb., and more.

Yes, Milk Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Milk Tart

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