Milktart – a delicious recipe with shell, milk, eggs, sugar, cake flour, water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Slowly bring the milk to the boil.
2
Meanwhile beat the eggs and sugar together.
3
Remove the milk from the heat and pour slowly into sugar and egg mixture.
4
Continue stirring , add flour paste and then set aside.
5
Grease the dish you are using for pie roll out your pie crust on a lightly floured surface and line your dish with it.
6
Pour filling into it carefully place small knobs of butter on top and sprinkle with ground cardomom and bake on the bottom shelf of oven at 180 degrees celcius for 30 minutes.
7
Move to the top shelf and then bake for another 10 minutes.
8
Pie is done when filling has firmed up but there is still a slight wobble to it.
766
kcal
Calories
33
g
Fat
80
g
Carbs
40
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 unbaked pie shell, 1 liter whole milk (full cream), 10 large eggs, 1 ¼ cups sugar, and more.
Yes, Milktart 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.
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