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Discover the delightful world of sous vide cooking with this delicious milk tart recipe. Combining a rich custard filling with a crisp shortcrust base, this dessert offers a perfect balance of creamy and flaky textures. Ideal for both novice and experienced cooks, this method ensures a smooth, evenly cooked filling every time.
Ingredients
- 1 ½ cups of milk
- ½ cup of sugar
- 3 large eggs
- 2 tablespoons of cornstarch
- 1 teaspoon vanilla extract
- 1 prepared shortcrust pastry sheet
- A pinch of salt
Preparation Steps
Preheat your sous vide water bath to 80°C (176°F). Roll out the shortcrust pastry and fit it into a tart pan. Chill the pastry for 15 minutes to prevent shrinking during baking. Bake the crust at 180°C (356°F) for about 15 minutes or until golden. Let it cool completely.
In a mixing bowl, whisk together the eggs, sugar, cornstarch, and a pinch of salt until smooth. Heat the milk until just boiling, then slowly pour it into the egg mixture, whisking constantly to prevent curdling. Stir in vanilla extract.
Pour the custard mixture into a vacuum-sealable bag or a jar suitable for sous vide. Seal the bag carefully, removing excess air. Submerge the bag into the preheated water bath and cook for 45 minutes to 1 hour, ensuring the custard sets evenly.
Once cooked, remove the custard from the bag and pour it into the cooled shortcrust base. Chill the tart in the refrigerator for at least 2 hours before serving. For an extra touch, dust with powdered sugar or add fresh fruit on top.
Serving Suggestions
This milk tart is best served chilled. Its creamy custard paired with the buttery crust makes it a perfect dessert for special occasions or a comforting treat after a meal. Pair it with a cup of tea or coffee for an enjoyable experience.