Milk Tart

Recipe View 1. Preheat and Prepare: Preheat oven to 350°F (175°C). (5 minutes)

Recipe View 2. Create the Crust: In a medium bowl, cream together the softened butter and 1 cup of sugar until light and fluffy. Beat in the egg until well combined. (7 minutes)

Recipe View 3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. (5 minutes)

Recipe View 4. Press into Pans: Divide the dough in half. Press each half evenly into the bottom and up the sides of two 9-inch pie pans. (5 minutes)

Recipe View 5. Bake the Crust: Bake in the preheated oven for 10-15 minutes, or until the crust is lightly golden brown. Remove from oven and let cool slightly. (15 minutes)

Recipe View 6. Infuse the Milk: In a large saucepan, combine the milk, vanilla extract, and 1 tablespoon of butter. Bring to a simmer over medium heat, then remove from heat. (10 minutes)

Recipe View 7. Prepare the Custard Base: In a separate bowl, whisk together the flour, cornstarch, and 1/2 cup of sugar. Add the beaten eggs and whisk until smooth. (5 minutes)

Recipe View 8. Combine and Cook: Slowly whisk the egg mixture into the warm milk mixture. Return the saucepan to medium heat and cook, stirring constantly, until the custard thickens and comes to a boil. Continue to boil and stir for 5 minutes to ensure the cornstarch is fully cooked. (10 minutes)

Recipe View 9. Fill the Crusts: Pour the hot custard evenly into the pre-baked pie crusts. (2 minutes)

Recipe View 10. Finish and Chill: Sprinkle the tops of the tarts generously with ground cinnamon. Let cool to room temperature, then refrigerate for at least 2 hours before serving. (120 minutes)