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Nostalgic ruffled milk tart: a simple and elegant dessert

Nostalgic ruffled milk tart: a simple and elegant dessert

This nostalgic ruffled milk tart, or Tarta Rizada, brings back fond memories and is incredibly simple to make. Made with layers of crisp filo pastry filled with a creamy, sweet custard flavored with lemon zest and cinnamon, this tart is both elegant and comforting. Perfect for special occasions or as a delicious treat to enjoy with family and friends.

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Why you'll love this: This tousled milk tart is not only beautiful to look at but also delicious and easy to prepare. The crispy layers of filo combined with the creamy custard create a wonderful contrast in texture and flavor. Adding lemon zest and a cinnamon stick adds a delicious aromatic touch. It's a versatile dessert that can be enjoyed hot or cold, making it perfect any time of year.

Perfect occasion: Perfect for family gatherings, celebrations or just a cozy afternoon, this tart is sure to impress. It's also perfect for holidays and special occasions where you want to serve something both simple and elegant. This pie can be made in advance and stored in the refrigerator, making it a convenient dessert option.

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Decorating Tips: For an added touch, sprinkle the tart with powdered sugar before serving. You can also garnish it with a few slices of lemon or a pinch of cinnamon for a beautiful presentation. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

  • Ingredients:
    • 150 ml of milk
    • 200 g cream (for whipping)
    • 3 medium eggs or 4 small eggs
    • 1 stick of cinnamon
    • Zest of 1 lemon
    • 90 g of erythritol (divided into 60 g and 30 g)
    • 9 sheets of filo pastry
    • Melted butter to brush the filo sheets

Instructions:

  1. Preheat oven:
    • Preheat your oven to 180°C (350°F). Grease a round mold with melted butter.
  2. Prepare the filo dough:
    • Roll out a sheet of filo pastry and lightly brush it with melted butter. Gently scrunch the sheet lengthwise to form a loose ruffle and place it in the prepared baking dish. Repeat with the remaining leaves, arranging them spirally in the pan.
  3. Prepare the custard:
    • In a medium saucepan, heat the milk, cream and cinnamon stick over medium heat until simmering. Remove from the heat and let it infuse for a few minutes. Remove the cinnamon stick.
    • In a mixing bowl, whisk together the eggs, 60g erythritol and lemon zest until well combined. Gradually add the warm milk mixture, whisking continuously to prevent the eggs from curdling.
  4. Assemble the pie:
    • Pour the custard mixture evenly over the crumpled phyllo in the pan, making sure it penetrates through the layers.
    • Sprinkle the top with the remaining 30g erythritol.
  5. Bake the pie:
    • Bake in the preheated oven for about 30 to 35 minutes, or until the custard is set and the filo is golden and crisp.
  6. Cool and serve:
    • Let the pie cool slightly before serving. Sprinkle with powdered sugar and garnish with lemon slices or a pinch of cinnamon if desired.

Enjoy this nostalgic ruffled milk tart, a delicious and elegant dessert perfect for any occasion!

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