The tart with milk cream is a simple and genuine dessert, smelling of tradition and home. With its crumbly shortcrust pastry base and creamy milk filling, it captivates with its delicacy and enveloping taste. Ideal for breakfast, a snack, or as a light dessert, especially when you’re looking for something sweet but not too elaborate. Its soft texture and delicate flavor make it perfect even for the little ones. If you love tarts, try the lemon tart, the almond tart, the Benevento tart or the tart with cream and amaretti.
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OTHER DESSERTS WITH CREAM
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the tart with milk cream
- 3 1/4 cups all-purpose flour
- 3/4 cup sugar
- 3/4 cup butter
- 2 eggs
- 1 pinch salt
- as needed grated lemon zest
- 3 cups milk
- 1/2 cup cornstarch
- 3/4 cup sugar
- 1 tsp vanilla extract
Tools
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- Saucepan
- Whisk
- Cake Pan 8.7 inches diameter
Steps for preparing the tart with milk cream
Prepare the cream. In a saucepan, place cornstarch and sugar. Gradually add the milk, in which you have dissolved vanilla extract, stirring with a whisk to prevent lumps. Place over heat and cook, stirring constantly, until the cream thickens. Pour the cream into a bowl, cover with cling film directly on the surface, and allow to cool.
In a bowl, place the cold butter cut into pieces with the flour. Work quickly with your fingertips. Add eggs, sugar, a pinch of salt, and some grated lemon zest. Work until a smooth dough is obtained. Wrap with cling film and let rest for 30 minutes.
With the help of some flour, roll out 3/4 of the dough. Place it with parchment paper in the cake pan. Remove the excess dough and prick the base. Pour the cream and after distributing it well, decorate the tart with the reserved dough strips.
Bake in a fan oven on the middle-lower rack at 356°F. Cook for 30-40 minutes. Let cool, remove from the pan, and serve with powdered sugar.
Storage
Store for a couple of days under a glass dome. You can store it a couple more days in the fridge.
