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Freesweet recipe

Deb's Milk Tart

Prep time
10min
Cooking time
25min
Total time
35min
Serves: 1 milk tart
Featured recipe

The ingredients

for crust

for filling

Freesweet Pouch - Original

The method

Steps

  1. FOR FILLING:
  2. Heat the milk to boiling point.
  3. Beat eggs well and freesweet until smooth and add cornflour and flour. Whisk until well combined.
  4. Add the hot milk into the egg mixture, slowly tempering the two mixtures.
  5. Keep stirring while adding the milk and make sure it is added slow so as to not scramble the eggs.
  6. Place back on the heat and stir until the mixture thickens. The longer you leave it on the heat, the thicker it will become. The mixture should be a thick consistency like custard.
  7. Take off the heat and add the vanilla essence and butter.
  8. Bake for 15 minutes at 180 degrees C ~ until slightly firm.
  9. Dust the baked milk tart with cinnamon.
  10. FOR CRUST:
  11. Combine the almond flour, baking powder and salt.
  12. In a separate bowl, combine the softened butter and Original Freesweet.
  13. Once looking fluffy, add the egg and combine.
  14. Add the dry ingredients to the butter, Freesweet & egg mixture and fold in with a wooden spoon to bring together.
  15. Roll the mixture into a ball and press into a baking dish to shape the crust.
  16. Bake for ± 15 minutes at 200°C, until golden brown.
Prep time
10min
Cook time
25min
Total time
35min

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