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Eggless Milk TArt


For The Crust

  • Dark Brown Sugar-2 tbs
  • Flour/ Maida-1 1/4 cups
  • Salt-1/2 tsp
  • Cold Butter-1/2 cup
  • Ice Cold Water-3 tbs

For The Filling

  • Milk-1 cup
  • Fresh Cream-1 cup
  • Vanilla Bean- 1/2 Split and seeds scraped or Vanilla Essence-1/2 tsp
  • Granulated Sugar-1/2 cup
  • Maida/ Flour-2 tbs
  • Corn Flour-2 tbs
  • Salt-1/2 tsp
  • Cold Butter-2 tbs
  • Cocoa Powder to sprinkle


For The Crust

  • In a food processor or mixer add 1/4 cup of flour, salt, brown butter and pulse until combined.
  • Add the remaining flour and pulse until combined.
  • Now cut cold butter into cubes and add to the flour.
  • Pulse until the butter is broken to pea sized pieces.
  • Add ice cold water and pulse until crumbly.
  • Place a cling wrap on counter and transfer the crust dough to it.
  • Shape it into a rectangle and cover it with cling wrap.
  • Refrigerate until firm for 30 minutes.
  • Dust counter with flour and place the chilled crust on it.
  • The dough must be firm yet should be able to roll.
  • Roll it into a disc of 13", rotating it often to ensure that it does not stick.
  • Now roll the disc on the rolling pin and gently place it inside a greased 8" spring form pan.
  • Adjust the disc so that it sits perfectly in the pan.
  • Squish the edges to create a pattern.
  • Refrigerate the crust for 45 minutes.
  • Preheat oven to 175°C.
  • Place a baking paper on the disc and fill it with baking beans. I used cow peas.
  • Bake the crust for 25 minutes with the peas.
  • Now remove the pan, remove the peas and the baking paper and return it to the oven.
  • Bake until golden. It may take 10 minutes.
  • Remove from oven, remove the outer ring and gently remove the crust from the base plate with a spatula.
  • Allow it to cool completely.

For The Filling

  • While the crust is in the oven, let us make the filling.
  • Mix together milk, cream, corn flour, maida, sugar, vanilla bean or essence and salt in a sauce pan
  • Heat it and keep on stirring until it starts boiling and gets thick.
  • Pour the mixture through a sieve to get rid of all the lumps and vanilla pod.
  • Add cold butter and whisk until it melts.
  • Allow it to cool.

Arranging The Tart

  • Once the crust and the filling are cool, place the crust on a serving plate.
  • Pour the filling into the crust.
  • Refrigerate for a minimum of 3 hours or over night.
  • Sprinkle cocoa powder on top.
  • Slice it up and serve!!