If you are looking for a dessert that tastes like home, slow afternoons, and pure delicacy, the Milk Cream Tart is the recipe for you.
Unlike the classic cream tart, this version stands out for its pure and velvety heart: an egg-free milk cream that envelops the palate with its almost ethereal texture. The contrast between the crumbly shortcrust pastry shell and the creamy filling makes it irresistible at the first bite.
It is the perfect dessert for those who love the simple flavors of the past but are looking for a lighter and more delicate alternative to the traditional pastry. Whether for a special snack or to beautifully end a Sunday lunch, this tart will win everyone over with its refined simplicity. Making it is very easy: follow my little tricks for a shortcrust pastry that doesn’t crack and a silky cream that is lump-proof!
If you love tarts, try the lemon tart, the almond tart, the beneventana tart, or the cream and amaretti tart.
Find the perfect dessert among all my DESSERTS!
Follow my page FACEBOOK HERE for daily cooking inspirations!
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 making the milk cream tart
- 3 1/4 cups all-purpose flour
- 3/4 cup sugar
- 14 tbsp butter
- 2 eggs
- 1 pinch salt
- to taste grated lemon zest
- 3 cups milk
- 1/2 cup cornstarch
- 3/4 cup sugar
- 1 tsp vanilla
Steps for making the milk cream tart
In a saucepan, combine the cornstarch and sugar. Gradually pour in the milk (in which you have dissolved the vanilla), stirring constantly with a hand whisk: this step is crucial to avoid lumps, typical of cornstarch. Place over heat and cook, always stirring, until the cream has thickened. Transfer to a bowl, cover with cling film directly touching and let cool completely.
In a bowl, combine the flour and cold butter cut into small pieces. Work quickly with your fingertips (rubbing in). Add the eggs, sugar, salt, and lemon zest. Knead until you obtain a smooth and compact dough. Wrap in cling film and let rest in the fridge for 30 minutes.
Roll out 3/4 of the shortcrust pastry on a floured surface. Line a cake pan with parchment paper, lay down the pastry, and prick the base. Pour in the cold milk cream and spread it well. Use the remaining pastry to create decorative strips.
Bake in a fan oven at 350°F, on the lower-middle shelf, for 30-40 minutes. Let cool completely before removing from the pan and decorate with powdered sugar.
Tips
Why vanilla extract? In the milk cream, which is very delicate, the quality of the vanilla is everything. Use a good extract or the seeds from the pod instead of artificial vanilla to enhance the milk’s purity and aroma.
The cream’s texture: Compared to custard, milk cream is more sensitive to temperature changes. It must be completely cold before being placed on the pastry, otherwise, it will “wet” the dough making it chewy instead of crumbly.
The lower-middle shelf trick: Milk cream tends to darken less than custard (which contains egg yolks). Positioning the cake lower ensures that the pastry underneath cooks well without the strips on top becoming too dark or the cream drying out excessively on the surface.
Granulated sugar vs powdered in the pastry: In this recipe, we use granulated sugar for a more rustic and crunchy pastry, which perfectly balances the extreme softness of the milk cream.
Variations
Jam Heart: Before pouring the milk cream, spread a very thin layer of berry or raspberry jam on the pastry base. The acidity of the fruits breaks the milk’s sweetness creating a wonderful contrast.
Coconut Version: Replace 100 ml of milk with coconut milk and add a tablespoon of desiccated coconut to the cream. You will get an exotic and fragrant version.
Dark Chocolate Chips: Once the milk cream is cold, incorporate 50 g of dark chocolate chips. Since the cream is white, the aesthetic effect when cutting will be beautiful (like stracciatella).
Whole Wheat Pastry: Replace 150 g of all-purpose flour with whole wheat flour. The stronger flavor of the grain pairs incredibly well with the delicacy of the milk cream, recalling the flavors of past breakfasts.
Storage
This tart should be stored in the refrigerator for up to 3 days. It is essential to serve it at room temperature (take it out 30 minutes before) to appreciate the silkiness of the milk cream.
FAQ
The cream seems very liquid when hot, is it normal?
Yes, cornstarch reaches its maximum thickness only when cooled. If you followed the measurements (1/2 cup for 3 cups), after resting it will be perfect.
Can I use low-fat milk?
Yes, but whole milk guarantees the creaminess and “cream” flavor that is the soul of this dessert.
The strips sink into the cream, why?
Probably the cream was still warm or the pastry had not rested enough in the fridge and was too soft.
