Freesweet recipe

milk tart

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Cooking time
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Serves: 7
Featured recipe

The ingredients

for crust

for milk filling

Freesweet Pouch - Original

The method


  2. Butter or spray a 9-inch pie pan with a removable bottom – making sure it is has been adequately sprayed. Set aside
  3. Place flour, salt and Freesweet in a food processor pulse for a couple of times to mix ingredients. Throw in butter and pulse until rough dough forms.
  4. Then add eggs a little at a time - pulse until the dough barely comes.
  5. Remove dough place on a work surface - knead just enough to incorporate all the dough. Working the dough as little as possible.
  6. Do not overwork the dough; otherwise it’ll be too tough. When it’s ready, the dough will be barely moistened and come together into a ball.
  7. Lightly press the dough on the prepare pie pan – working from the center up until the bottom and sides are fully covered with pastry – again be very gentle when pressing the dough onto the pie pan.
  8. Place pie pan in the freezer and freeze for at least 30 minutes or more this helps prevent the dough from rising- if you are in a rush brick, then bake with beans to prevent rising.
  9. Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven
  10. Bake crust for about 20 to 25 minutes or until the crust is dry and golden browned. Set aside
  12. Place saucepan over medium heat, add butter, nutmeg and milk -bring to a boil and remove from the heat.
  13. In another bowl, mix together flour, cornstarch, Freesweet, vanilla and almond extract- whisk in eggs until smooth. Gently whisk into the saucepan making sure there are no lumps
  14. Now return the pan back on the stove – keep stirring constantly until in starts to bubble.
  15. Cook for about 5-6 minutes. Remove from heat and pour mixture into the baked pastry shell Sprinkle with cinnamon. Chill until ready to be served.
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