Vietnamese · Dessert
Vietnamese Condensed Milk Tart
A Vietnamese bakery favourite built on the country's love affair with condensed milk, this tartlet pairs a short, buttery shell with a silky baked custard sweetened almost entirely by sua dac rather than sugar. The result is a dense, caramel-edged filling with a glossy condensed milk drizzle finishing each individual tart.
$1
25 minsPrep
28 minsCook
93 minsTotal
MediumLevel
Nutrition per serving
367Calories
8.8gProtein
17.8gFat
42.5gCarbs
21.4gSugar
0.7gFiber
357mgSodium
162mgChol
10.1gSat Fat
197mgPotassium
126mgCalcium
1.8mgIron
0.5mcgVitamin B12
0.4mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Rub cold cubed butter into sifted flour and sugar until the mixture resembles coarse breadcrumbs, then bind with the beaten egg yolk into a smooth dough.
2
Wrap the dough and chill for 30 minutes, then divide in two and press each piece thinly into a 8cm tartlet tin, trimming the edges.
3
Chill the lined tins for 10 minutes, then blind bake at 180C for 10 minutes until pale and set; cool slightly on a wire rack.
4
Whisk the condensed milk, beaten egg, whole milk, vanilla extract and salt together until smooth to make the filling.
5
Pour the filling into the warm tart shells and bake at 160C for 15-18 minutes until just set with a slight wobble in the centre.
6
Cool the tarts completely on a wire rack, then drizzle each with the reserved condensed milk just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.9 oz55g sifted all purpose flour
- 1 oz28g cold, cubed butter
- 0.2 oz6g sugar white
- 5/85/8 egg yolks, beaten, for dough (10g)
- 1.8 oz50g condensed milk
- 3/43/4 eggs, beaten, for filling (35g)
- 0.7 oz20g whole milk
- 0.1 oz2g vanilla extract
- 0 oz1g salt
- 0.5 oz15g drizzled condensed milk
