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This Caramel Milk Tart Is Pure Dessert Indulgence
Make this creamy Caramel Milk Tart with a buttery biscuit base, homemade custard, caramel condensed milk, and fluffy caramel pudding cream, finished with grated chocolate.
Additional Information
- Can This Be Frozen? I will not freeze it, as the texture of the whipped cream and instant pudding layer may change slightly after thawing. For the best texture, I’d recommend making it 1 day ahead and keeping it refrigerated rather than freezing it.
- How Long Can It Be Stored and How? Store the tart covered in the refrigerator for up to 3 to 4 days. Keep it chilled at all times because it contains milk, eggs, and fresh cream.
- For the best slices, use a sharp knife and wipe the blade between cuts. The tart will be easiest to serve after it has been refrigerated overnight.
Ingredient Substitutions
- Tennis biscuits: Use another plain sweet biscuit, such as Marie biscuits, digestive biscuits or graham crackers.
- Caramel instant pudding: Butterscotch instant pudding works well and gives the tart a slightly different flavour.
- Milk chocolate: Use dark chocolate if you prefer a less sweet finish, or white chocolate for a sweeter topping.
- Fresh cream: Whipping cream can be used instead, provided it whips to soft peaks.
- Cake flour: If needed, use plain flour with a small amount of cornflour to create a similar lighter texture.
- Caramel condensed milk: Caramel Treat or another thick caramel dessert sauce can be used, but choose one that’s thick enough to spread between the layers.
- Sugar: Reduce the 1 cup of sugar if you prefer a less sweet custard, especially since the caramel, condensed milk, and pudding layer add plenty of sweetness.
Why You Will Love and Enjoy Caramel Milk Tart
- It’s creamy from top to bottom, with three lovely layers that work together without being overly complicated.
- The caramel condensed milk adds just the right indulgence, while the homemade custard keeps the dessert tasting like a proper milk tart.
- It’s made ahead, which makes it a great choice when you want dessert ready and waiting in the fridge.
Caramel Milk Tart
- Prep Time: 30 minutes
- Cooling Time: 12 hours
- Cook Time: 22 minutes
- Total Time: 12 hours 52 minutes
- Yield: About 12 to 16 servings, depending on how you slice it 1x
- Category: Desserts
- Method: Easy
Description
This Caramel Milk Tart takes a classic creamy milk tart and gives it a seriously delicious caramel upgrade. You get a buttery biscuit base, smooth homemade custard, a layer of caramel condensed milk, and fluffy caramel pudding cream, all finished with a little grated chocolate.
Ingredients
Units
Scale
Biscuit Base
- 0.5 lb – 250 g Tennis biscuits, finely crushed, or another suitable plain biscuit
- 8 tbsp butter, melted, plus a little extra if needed
Milk Tart Custard
- 4 cups milk
- 1 cup sugar, or less to taste
- 3 eggs
- 2/3 cup + 1 tbsp cake flour
- 3/4 cup + 1 tbsp Cornflour
- 2 tsp vanilla essence
- 4 tbsp butter
Caramel Pudding Layer
- 1 cup milk
- 3.1 oz = 1 box (90 g) caramel instant pudding, or butterscotch instant pudding
- 1 cup fresh cream
Caramel Layer
- 12.6 oz – 1 can (360 g) caramel condensed milk, such as Nestlé Caramel Treat, stirred until smooth
Decoration
- 1 small slab milk chocolate, grated
Instructions
Biscuit Base
- Add 250 g finely crushed Tennis biscuits to a bowl.
- Pour in 8 tbsp melted butter and mix until the crumbs are evenly moistened. If the mixture still feels too dry to press together, add a little extra melted butter, about 1 tbsp at a time.
- Press the biscuit mixture firmly and evenly into the bottom of a deep 30 cm square dish.
- I like to use the bottom of a flat glass or measuring cup to press it down properly. Pop the dish into the fridge to chill while you make the custard.
Milk Tart Custard
- Pour 4 cups milk into a large microwave-safe bowl and add 1 cup sugar.
- Microwave on high for about 10 minutes, or until the milk is very hot. The exact time can vary between microwaves, so keep an eye on it and don’t let it boil over.
- While the milk is heating, whisk 3 eggs, 2 cups milk, 2/3 cup + 1 tbsp cake flour, 3/4 cup + 1 tbsp Cornflour and 2 tsp vanilla essence together in a separate bowl.
- Whisk until the mixture is completely smooth, with no obvious lumps of flour or Cornflour.
- Slowly whisk the hot milk and sugar mixture into the flour and egg mixture. Return everything to the large microwave-safe bowl.
- Microwave the custard for about 12 minutes, stopping to whisk thoroughly every 2 minutes.
- Keep cooking until the custard is thick enough to hold soft peaks from the whisk. Don’t rely only on the clock here, as microwaves vary quite a bit. If it’s still too thin, continue cooking in 30-60 second bursts, whisking well after each one.
- Add 4 tbsp butter to the hot custard and whisk until completely melted and incorporated.
- Set the custard aside to cool, stirring it occasionally as it cools so a thick skin doesn’t form on top.
Caramel Pudding Cream
- Pour 1 cup milk into a bowl and add 1 box (90 g) caramel instant pudding. Whisk according to the pudding packet directions until the mixture thickens.
- In a separate bowl, whisk 1 cup fresh cream until soft peaks form.
- Don’t overwhip it. Gently fold the whipped cream into the caramel pudding mixture until combined and creamy.
Assemble the Caramel Milk Tart
- Take the chilled biscuit base from the fridge. Make sure the custard is cool or just barely warm before assembling. If it’s hot, it can soften the biscuit base too much and melt the caramel layer.
- Spoon the cooled custard over the chilled biscuit base and spread it into an even layer.
- Stir 1 can (360 g) caramel condensed milk until smooth and spreadable.
- Carefully spread the caramel condensed milk over the custard. If it feels very thick, let it stand at room temperature for a few minutes before spreading. Take your time with this layer so you don’t drag the custard underneath.
- Spoon the caramel pudding and cream mixture over the caramel condensed milk and gently smooth the top.
- Grate 1 small slab of milk chocolate over the top.
- Cover the dish and refrigerate the Caramel Milk Tart overnight. This gives all the layers plenty of time to set and makes the tart much easier to slice neatly.
- Serve chilled. Keep leftovers refrigerated.
Notes
Prepared, tried, and tested by Gail
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Make room in the fridge for this gorgeous layered caramel dessert.
Caramel Milk Tart is a rich, chilled dessert that combines silky homemade custard, smooth caramel condensed milk and fluffy caramel pudding cream over a buttery biscuit base. The overnight chill lets the layers set beautifully, while grated milk chocolate adds the finishing touch. Anyone who enjoys creamy desserts and classic milk tart flavours will find plenty to love in every slice, and the make-ahead method makes it especially appealing for family meals and gatherings.
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