Cereal Milk Tart
A silky smooth egg custard is made with milk flavored with cornflakes and brown sugar for a lightly sweet, nostalgic treat. Top with toasted Italian meringue for an extra hit of marshmallow-inspired sweetness (optional). Yields: 8-12 slices
Servings Prep Time
8-12slices 45minutes
Cook Time Passive Time
90-95minutes 1hour
Servings Prep Time
8-12slices 45minutes
Cook Time Passive Time
90-95minutes 1hour
Ingredients
Cereal Milk*
Pâté Sucrée
Cereal Milk Tart
Instructions
Cereal Milk*
  1. Preheat the oven to 300°F and line a baking sheet with parchment paper. Spread the cornflakes on the prepared baking sheet and bake for 15 minutes, until lightly toasted.
  2. Transfer the cooled cornflakes to a large bowl or pitcher. Add in the cold milk and stir to completely cover all the cereal. Steep for 20 minutes. Strain the mixture through a fine mesh sieve. Use a wooden spoon to squeeze out any milk from the soaked cornflakes. Whisk in the brown sugar and 1/4 tsp salt until fully dissolved. Transfer to a pitcher or a clean container and store in the refrigerator for up to 1 week if making ahead of time.
Pâté Sucrée
  1. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy, about 3-5 minutes on medium speed. Add in the salt and vanilla extract, beat until combined. Mix in the beaten egg until everything comes together, scraping down the sides of the bowl as needed. Add in 1/2 of the flour and mix on low until the mixture begins to pull together. Add in the other 1/2 of the flour and mix on low until just almost combined. Remove the bowl from the stand and continue to incorporate the flour with a rubber spatula or with a clean hand. Using your hands, form the dough into a ball. Place on a piece of plastic wrap and flatten the ball into a disc about 1 inch high. Wrap tightly. Using a rolling pin, gently press on the dough to seal it tighter in the plastic wrap. Allow to chill 1 hour to overnight.
  2. Preheat the oven to 350°F. Place a large baking sheet on the bottom rack of the oven to heat up. Lightly grease a 9 inch tart pan and set aside. Remove the dough from the fridge. If you let it chill overnight, you might need to let it sit for about 10-15 minutes before rolling. If you start to roll and see that the edges begin to crack, allow the dough to sit for an extra 5-10 minutes to warm up a bit.
  3. Lightly flour your work surface and rolling pin. Roll out your dough until it is about 1/4 inch thick. It should be larger than the tart pan. Gently roll the dough over the rolling pin and place into the prepared tart pan. Gently press the pastry into the pan, you should have some overhang. Using a fork, dock the bottom of the pastry. Trim the pastry with a sharp knife or by using rolling pin over the top of the tart pan. Place in the freezer and allow to chill for 10 minutes.
  4. Remove the chilled pastry from the freezer. Line with a piece of parchment paper and fill with pie weights, dry beans, or dry rice to weight the pastry down. Place the tart pan on the warm baking sheet and bake on the lower rack for 20 minutes. Remove the crust from the oven and take out the parchment paper and the weights/beans/rice. Brush with the egg white wash to help protect from the moisture of the custard filling. Return the crust to the middle rack of the oven and allow to bake for another 5-10 minutes. If your custard is already ready to pour, leave the shell in the oven.
Cereal Milk Tart
  1. Lower the oven to 300°F.
  2. In a medium saucepan, heat up 2 cups (450 mL) of the prepared cereal milk along with the salt and vanilla until it just begins to simmer.
  3. In a large bowl, whisk together the eggs, egg yolks, and sugar until just combined. You don’t want to add too much air into the mix. Gently whisk in the salt and vanilla extract.
  4. When the milk begins to simmer, remove from the heat and pour a small amount into the egg and sugar mix, whisking to keep the eggs from cooking. Slowly add in the rest of the milk, a little at a time, whisking to combine with each combination.
  5. Strain the mixture through a fine meshed sieve in case any bits of egg cooked while adding the milk. Transfer the strained custard into a large liquid measuring cup or a cup with a lip. Use a spoon to skim off any bubbles or foam from the top.
  6. If you removed your par-baked tart shell from the oven, return it to the middle rack (still on the baking sheet). Pour the custard directly into the tart–it will fill up to the top of the tart pan which makes it easy to spill if transferring from a work surface to the oven. Bake for 65-75 minutes, until the edges are firm and the center still has a little bit of wobble (I start checking around 40 minutes).
  7. Remove the tart from the oven and cool until the center finishes cooking before slicing or wrapping in plastic wrap and chilling. Top with Italian Meringue** if desired.
Recipe Notes

*Cereal Milk recipe from Milk Bar
**Italian Meringue

Share this: