Espresso Milk Tart

Serves 10-12
Time 1 hour 45 minutes


200g packet butter biscuits

125g salted butter, melted



1-litre full cream milk divided 750ml + 250ml

4 tbsp espresso

1 tbsp vanilla bean paste 

125g butter

1 cup sugar

4 heaped tablespoons flour

4 free-range eggs separated

Pinch Cinnamon 


To serve (optional)

Pinch ground coffee

Thickened or sour cream


Preheat the oven to 220C. 

Add biscuits and the melted butter to a processor and blitz until it forms a crumb – it will resemble wet sand. Pour into a round spring form tray lined with baking paper. Use a spatula to spread the base evenly, set aside. 

Add 3 cups of milk, espresso, vanilla paste and butter to a large saucepan, bring up to the boil, stirring occasionally. Turn off the heat, set aside to infuse.

Whisk the eggs white in a large bowl until stiff, set aside. 

In another bowl whisk egg yolks, sugar and 1 cup of milk until smooth. Pour in ⅓ of the coffee mixture to the egg yolk mixture. Whisk to incorporate before adding to the remaining mixture. Turn on to a medium heat and cook for 5 minutes, stirring regularly, until it forms a thick custard. Allow to cool slightly before folding through the egg whites. Pour over the biscuit base, top with a sprinkle of cinnamon. Bake for 30-40 minutes, there should still be a slight wobble in the centre when its ready. 

Remove from the oven and allow to cool in the tray. Cut into wedges, sprinkle with a small pinch of ground coffee and serve with a generous spoonful of cream.