Greek Milk Tart

Milk Tart


  • 35g Corn flour
  • 35g Flour
  • 160g Sugar
  • 3 Eggs
  • 500ml Milk
  • 5ml Vanilla
  • 5ml Cinnamon
  • 2 Cinnamon Sticks
  • 200g Phyllo Pastry

Cinnamon Whipped Cream


  • 200ml Fresh Cream
  • 3g Cinnamon powder
  • 5ml Vanilla Essence
  • 10g Castor Sugar

Glazed Grilled Pineapple

  • 30g Pineapple
  • 10g Castor Sugar
  • 5g Butter
  • 3g Roughly chopped Fresh Mint


  1. Mix the corn flour, flour, sugar and eggs together till well combined.
  2. Combine the milk, vanilla essence and cinnamon sticks together in a saucepan and heat up till scalding point.
  3. Slowly temper the hot milk mixture with the egg mix and return to a very gentle heat whilst stirring constantly until thick and the flour has been fully cooked out.
  4. Line the dish with buttered phyllo pastry and fill with the custard mix. Lightly dust the top with the cinnamon powder.
  5. Put the cream, cinnamon powder, vanilla essence and start whisking vigorously, whilst slowly adding the sugar. Beat until soft peaks are formed.
  6. Peel and cut the pineapple and Sautee in a hot pan with the sugar and butter until glazed. Sprinkle the chopped mint over and serve.

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