When I was a kid, I only ever had two major concerns on the night before Christmas. Outside of how many presents I could expect to find under the tree in the morning, my two concerns included 1. If a plate of shortbread cookies and a tall glass of milk were ready and waiting for Santa, and 2. How Santa was going to get access to our house without a fireplace to crawl through.
Because Christmas cartoons are the best, don’t miss watching ‘A Glass for Santa’ by Dairy Farmers of Canada!
Although my worry for Santa has subsided over the years, milk and shortbread have remained two constant staples in the Carroll-family household, especially at Christmas. Since no one needs a recipe for how to pour a glass of milk, and shortbread cookies don’t require milk to make, I decided to share one of my favourite recipes to make over the holidays: The Milk Tart.
Similar to my family’s cherished Scottish shortbread recipe, a Milk Tart is simple to make and can easily be jazzed up with different flavours like rosemary, lemon, cinnamon and more! This year I’ve been especially loving everything cardamom flavoured so I decided to create a Cardamon Milk Tart recipe made with delicious Canadian milk.
This recipe has been adapted from Jamie Oliver and like he always says, always buy the best ingredients that you can afford. I love that in Canada we have access to quality Canadian milk that’s not only delicious and refreshing, but perfect for all of your cooking and baking needs, especially during the holiday season.
See below for how to make this Cardamom Milk Tart recipe for your next gathering with family and friends!
Cardamom Milk Tart Recipe
What You Need:
- 1 2/3 cups all-purpose flour, plus extra for dusting
- 1/3 cup confectioners’ sugar
- ½ cup unsalted butter (cold)
- 1 large egg
- 1 splash of reduced-fat (2%) milk
- 2½ cups reduced fat (2%) milk
- 1 vanilla bean (look for a really nice fat juicy one)
- ½ ground cardamom
- 1 pat of unsalted butter
- 2 large eggs
- 2 tablespoons cornstarch
- 1½ tablespoons all-purpose flour
- 1/3 cup superfine sugar
- 1 teaspoon ground cinnamon
- ¾ cup superfine sugar
What To Do:
For the pastry:
- Sift the flour and confectioners sugar into a bowl. Cut the butter into cubes, then gently rub it into the flour and sugar until the mixture resembles breadcrumbs. Add the egg and the salt, gently work it together using your hands, then add the milk to bring it into a scruffy ball. Don’t overwork it or it will become elastic and chewy, rather than crumbly and short. Wrap in plastic wrap, then chill for 30 minutes.
- Lightly oil the inside of a deep 9-inch non-stick, loose-bottomed tart tin. Dust a clean surface and a rolling pin with our, then roll out the pastry to 1/2 cm thick, dusting with flour if required. Loosely roll the pastry around the rolling pin, then unroll over the tart tin, pushing it into the sides. Trim off any excess and use that to patch any holes, prick the base all over with a fork, then pop into the freezer for 20 minutes.
- Preheat the oven to 350 F. Loosely criss-cross 2 large pieces of baking paper over the pastry case. Fill up with uncooked rice or ceramic baking beans, loosely fold in the paper, then bake blind for 10 minutes. Remove from the oven, lift out the baking paper and rice or beans, saving them for next time. Return the pastry case to the oven for 10 minutes, or until almost biscuit-like, then remove.
For the filling:
- Pour the milk into a small pan, halve the vanilla pod lengthways and scrape out the seeds, then add both seeds and pod to the milk and ground cardamom. Gently simmer for 15 minutes, then remove from the heat, and stir in the butter to melt. In a bowl, beat the eggs with the corn flour, flour and sugar, then, when the milk has cooled a little, gradually whisk it into the egg mixture. Tip back into the pan and place over a low heat for 5–10 minutes, or until thickened, whisking constantly, then discard the vanilla pod. Pour into the pastry case and dust with the ground cinnamon through a sieve from a height. Bake for 20 minutes, then transfer to a wire rack to cool.
For the caramel:
- Just before serving make a caramel topping. Melt the sugar with a splash of water in a non-stick frying pan over a medium heat until lightly golden – do not stir – then pour over the tart. Cool fully at room temperature, then tap and crack the caramel and serve.
Hope you and your loved ones enjoy this great recipe as much as I do!
For more ideas on how to incorporate Canadian milk products throughout the holidays, please visit the Dairy Farmers of Canada YouTube page.
*Please note that this post has been brought to you in partnership with the Dairy Farmers of Canada*