Easter Spiced Milk Tart


For the pastry:

  • 280 g cake flour
  • A pinch of salt
  • 180 g cold butter, cubed
  • 1 extra large, free-range egg yolk
  • 4 tsp ice-cold water

For the filling:

  • 1 liter full cream milk
  • 200 g caster sugar
  • 2 cinnamon quills
  • 4 cardamom pods, crushed
  • ½ t ground nutmeg
  • 70 g cake flour, plus extra for dusting
  • 50 g Maizena
  • 2 tsp custard powder
  • 1/2 tsp salt
  • 3 free-range eggs, separated
  • 6 Tbps. water
  • 60 g unsalted butter
  • 1 tsp vanilla extract
  • Ground cinnamon, to dust
  • Honey, to glaze


To make the pastry, add flour, butter and salt to a large food processor and blitz, adding water slowly until the mixture resembles breadcrumbs. Remove from the processor and knead to form a ball of dough. Cover in clingwrap and chill for 30 minutes.

Unwrap and roll out on a clean, floured surface, making sure that the dough overlaps the side of the a Le Creuset 23cm Signature Skillet.  Fill with baking beans and blind bake at 200°C for 15 minutes until lightly golden. Remove the paper and beans and bake for a further 10 minutes. Leave aside to cool and trim the sides of any excess baked pastry.

To make the custard filling: In a saucepan, heat the milk, half the sugar and all of the Easter spices until warm but not bubbling. Leave aside to cool and infuse for 15 minutes. Whisk the egg yolks, water and remaining sugar until pale and fluffy. Stir in the dry ingredients to combine. Now whisk in the lukewarm milk mixture until smooth. Return the mixture to the saucepan and place back on a medium to low heat. Add the butter and stir until the mixture thickens, taking care not to boil. Remove and leave aside to cool to lukewarm. Discard the cinnamon quills and cardamom pods and cover the custard with cling wrap to avoid a skin forming.

Once the mixture has cooled slightly, whisk the egg whites until soft peaks form. Fold into the custard mixture and add the vanilla extract. Pour into the baked pastry crust in the skillet and bake for 20 – 30 minutes until set with a slight wobble and then place under a hot grill to brown slightly.

Serve warm or chilled the next day, dusted with ground cinnamon and a drizzle of honey to glaze.

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