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Milk Tart

A sweet pastry with a creamy milk filling baked in a pie crust.

From the Recipes Wiki (Fandom) · 14 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Milk Tart

Oven350°F
Time15 minutes

Ingredients

Directions

Make the crust

  1. Cream the margarine and sugar together, then beat in the egg.

  2. Add the flour and salt and knead until a soft dough is formed.

  3. Press the mixture into a greased circular pie dish.

  4. Bake at 350°F for 15 minutes.

Make the filling

  1. Bring the milk and margarine to a boil.

  2. Cream the sugar, eggs, corn starch, flour, and vanilla essence.

  3. Add some of the hot milk to the creamed mixture, then pour the mixture back into the pot.

  4. Heat gently until it thickens; do not boil.

Assemble and serve

  1. Pour the filling into the pie crust and cool.

  2. Refrigerate until required.

  3. Sprinkle with cinnamon to serve.

Nutrition, whole recipe (rough)

845Calories
27 gProtein
26 gFat
121 gCarbs

Counts 7 of 8 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12
Salt1 tsp (6g)0
Pie Crustnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Corn + vanillatop 9% of all pairs
    Smell alikemoderate
    Cooked together1,943 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  4. Milk + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  5. Flour + vanillatop 12% of all pairs
    Smell alikemoderate
    Cooked together19,241 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Provides structure to the crust dough and thickens the filling along with corn starch.
Eggs
Help bind the crust dough and set the custard filling as it cooks.
Corn starch
Thickens the milk filling so it becomes smooth and sliceable when cooled.
Milk
Forms the liquid base of the filling that thickens into a custard.
Margarine
Adds fat for a tender crust and richness to the crust and filling.
Sugar
Sweetens the crust and filling and adds tenderness to the crust.

The step that matters

Heat gently until it thickens; do not boil. Egg and starch custards can curdle or turn grainy if boiled hard. Gentle heat lets the starch swell and thicken evenly while the egg proteins stay smooth.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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