With summer on its way, I felt the need to make a lovely, cool milk tart. I followed one of my favourite baking books’ milk tart recipe – Bake with Josh by Josh Thirion.

I replaced the pastry’s cake flour with whole-wheat flour (it was quite the experiment), but it worked out so nicely that I will definitely use this replacement in my future pastries. This recipe makes two milk tarts.

Knys Knysna Lifestyle Milky Milk Tart - Catherine Haman 1
  • 125g Butter
  • 100g Sugar
  • 1 Egg
  • 280g Cake flour; sifted (I used the same amount after being sifted)
  • 2 tsp (10 ml) Baking Powder
  • Pinch of Salt
  • 4 ½ cups (1.125 L) Milk
  • 3 Eggs
  • 1 Cup (200g) Sugar
  • 2 ½ Tbsp (37.5 ml) Flour
  • 2 ½ Tbsp (37.5 ml) Cornflour
  • Pinch of Salt
  • 2 Tbsp (30ml) Butter
  • 1tsp (5 ml) Vanilla Essence (I used vanilla powder)
  • Ground Cinnamon for Sprinkling
Knys Knysna Lifestyle Milky Milk Tart - Catherine Haman 2
  1. Preheat the oven 180°C. Grease 2 large loose bottomed pans and set aside.
  2. Cream the butter and sugar together; then add the egg and beat well.
  3. Sift the flour, baking powder and salt together; then add to the butter mixture and mix until you have a stiff dough.
  4. Press the pastry over the base and sides of the pie pans and bake for 12 – 15 minutes until light brown.
  1. Pour the milk into a large saucepan and bring to the boil.
  2. In a large bowl, beat the eggs well, then add the sugar, cake flour, cornflour and salt and mix well.
  3. Carefully pour the hot milk into the egg mixture and stir well.
  4. Carefully pour everything back into the previously used saucepan and return to the heat, stirring until the mixture thickens.
  5. Add the butter and vanilla essence (I used vanilla powder) and stir until the butter has melted.
  6. Pour the filling into the baked pastry shells and refrigerate for approximately 1 hour until set. Sprinkle cinnamon over the top of each tart before serving.

Note: The recipe directs to leave the milk tart in the fridge for an hour. I took the one tart out after the directed time, but would highly recommend leaving it in the fridge for around four hours or over night.

Serve and enjoy!


Catherine Haman
Catherine loves all things food. She's always excited to experiment and loves inventive foods. Stay tuned to read all about her cooking adventures.