Melktert (Milk Tart) with Egg-Free Custard

Ingredients

• 1.5 cups All-purpose flour (for crust)
• 0.25 cup Icing sugar (for crust)
• 0.25 tsp Salt (for crust)
• 0.5 cup Butter (cold, cubed, for crust)
• 4-6 tbsp Ice water (for crust)
• 4 cups Milk (full fat, for custard)
• 0.75 cup Sugar (for custard)
• 4 tbsp Cornstarch (for custard)
• 2 tsp Vanilla extract (for custard)
• 1 tsp Cinnamon (ground, for dusting)

Instructions

1. 1In a large bowl, combine the 1.5 cups all-purpose flour, 0.25 cup icing sugar, and 0.25 tsp salt for the crust. Add the 0.5 cup cold, cubed butter and rub it into the flour mixture with your fingertips until it looks like coarse breadcrumbs.
2. 2Add the ice water, 1 tablespoon at a time, mixing gently after each addition, until the dough just starts to come together. Do not overmix. Wrap the dough tightly in plastic wrap and refrigerate it for at least 30 minutes to firm up.
3. 3Preheat your oven to 375°F (190°C). Lightly press the chilled dough into a 9-inch tart pan, ensuring it covers the bottom and sides evenly. Prick the bottom of the crust all over with a fork.
4. 4Bake the tart crust for 15 minutes, or until it is lightly golden brown. Remove it from the oven and let it cool slightly while you prepare the custard.
5. 5In a medium saucepan, whisk together the 4 cups milk, 0.75 cup sugar, and 4 tbsp cornstarch until the cornstarch is fully dissolved and there are no lumps. Place the saucepan over medium heat.
6. 6Cook the milk mixture, stirring constantly with a whisk, for about 8-10 minutes, until it thickens noticeably and begins to bubble. Continue to stir and cook for 1 minute more after it starts to boil. Remove the saucepan from the heat.
7. 7Stir the 2 tsp vanilla extract into the thickened custard until well combined. Pour the hot custard evenly into the pre-baked tart crust. The custard should fill the crust almost to the top.
8. 8Place the tart back into the oven and bake for another 20-25 minutes at 375°F (190°C), or until the custard is set and the top has a slightly golden hue. Carefully remove the tart from the oven.
9. 9Allow the melktert to cool completely on a wire rack for at least 2-3 hours. This is important for the custard to fully set. Once completely cool, dust the top generously with the 1 tsp ground cinnamon before slicing and serving.

Substitutions

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