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Milk Custard Tart

Made with Crickley Full Cream Milk!

Ingredients

  • 1 litre Crickley Full Cream Milk
  • 4 eggs
  • 1 cup sugar
  • 1 tsp vanilla essence
  • 2 tbsp cornflour
  • 1 tbsp cake flour
  • Pinch of salt
  • Ready-made shortcrust pastry shell

Method

  1. Preheat oven to 180°C.
  2. In a pot, heat Crickley Milk until warm (not boiling).
  3. Whisk together eggs, sugar, vanilla, cornflour, cake flour, and salt.
  4. Slowly add the warm milk to the egg mixture while whisking continuously.
  5. Pour the mixture into the pastry shell.
  6. Bake for 35–40 min, until just set.
  7. Let cool and dust with cinnamon before serving.