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The recipe is user friendly. I thoroughly enjoyed the milk tart for its simplicity and delicious flavor. I could have scaled down the original serving size from 6-8 to 4. But, the large batch was worth it as I had milk tart served cool in the morning with a hot cup of coffee. Or, after dinner with a glass of sweet, dessert wine. Yum! By the way, I dusted the top of the milk tart before baking with a blend of cinnamon and sugar so I ended up with a very light caramelized crust.
So easy and good! Loved that I could make the whole thing using one bowl (my mixer) It doesn't look very pretty, but if I were to serve it to company I would make a fruit sauce to go over top.
This worked well and looks and tastes great especially when served with stewed fruit. I used 1/2 skim milk and 1/2 yoghurt as I was low on milk. Cooking time was spot on too.
I might have done something wrong but even though the flavor is quite good the texture wasn't what I was expecting. Having said that I was expecting something along the line of pumpkin pie consistency. My tart is more like a heavy and dense muffin, a baked flour result it's not custardy at all. I used 1/4c sugar and a rounded 1/3c Splenda. That might have caused the problem or perhaps it's supposed to be this way? It's certainly one of the quickest and easiest things I have ever made. My batter was almost thin as water and if someone has a suggestion as to what I messed up I'll be happy to give it another try. Made for ZWT4.
WOW!!!! I wish I could give this 10 stars!!! This was incredible! I used 1/2 of a Bourbon (Madagascar) vanilla bean, scraped out the seeds, and infused the milk with the seeds and pod for a couple of hours before making the tart. This did not last long and I'll DEFINITELY have to make it again!!! Thanks for a scrumptious recipe. Made for ZWT4.