100 g butter
100 g sugar
1 egg
300 g flour
2 tsp baking powder
40 g water
A pinch of salt

1120 g milk
2 tbsp cornflour
30 g flour
200 g sugar
3 eggs
10 g butter
2 tsp vanilla extract
Pinch of salt
Cinnamon for dusting

Preheat oven to 180°C. Grease 2×22-cm pie dishes.


  • Place butter and sugar into the TM bowl. Blend 10 sec/speed 5.
  • Add remaining crust ingredients. Mix 10 sec/speed 5. Scrape down the sides and repeat.
  • Press into 2 greased pie dishes, prick lightly with a fork, and bake for 12 minutes until lightly browned around the edges. While pastry is cooking, prepare the filling.


  • Except for butter and vanilla, place all ingredients into TM bowl. Mix 10 sec/speed 5.
  • Cook the filling for 15 min/90°C/speed 4.
  • Add butter and vanilla. Very carefully, blend 5 sec/speed 4.
  • Pour into prepared crusts and cool.
  • Immediately sprinkle liberally with cinnamon. As well as giving a lovely cinnamon taste, the cinnamon prevents a skin forming on the custard.
  • Refrigerate overnight.

Cook’s Notes

  • If you would like to have less pastry with lots of creamy custard filling, use the full quantities for the filling and fill one crust. Freeze the other crust.
  • If using vanilla paste or pods instead of the essence, add this in step 1.

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Milk Tart