Growing up an hour-flight away from Bali, I can proudly say that I’m a Pie Susu Bali addict! Ever since I was young, our family would visit Bali at least once every two years, and I remember buying boxes of Pie Susu Asli Enak to bring back for our family and friends. Seriously, these milk tarts were my favorite! I would eat them in the morning, for an afternoon snack, AND dessert. So when I moved to the U.S. in 5th grade, you can guess which Indonesian snack I missed the most!

So..I figured I had to find a way to make these delicious Balinese milk tarts for myself (after all, I didn’t want to be deprived of my childhood favorite!) Thankfully, I have a baker mother, and I quickly learned her tricks in the kitchen! And I have to say, (#humblebrag) that my first attempt at baking these glorious pie susu bali was actually not too shabby – thanks to my mother’s help of course! But as pretty as my first batch of pie susu were, they did not hold up very well. I had miscalculated the amount of filling to crust ratio, and several of them fell apart when lifted (thankfully they still tasted yummy!) Plus, you may notice below that the color is not as golden as true pie susu bali should be, and the caramelization was, well, not quite right!

So I tried again. And again. And now, after experimenting with the recipe further over the years, I’m glad to share with you a perfected Balinese milk tart recipe that is as authentic as pie susu Bali can be (and with ingredients you can find in the U.S!)

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Ingredients to Make Balinese Milk Tarts (Pie Susu Bali)

Crust

1/2 cup cold butter cubes , sub plant-based butter or coconut oil for DF
1 1/4 cups all-purpose flour
1/4 tsp salt
1/4 cup sugar
1 egg

Tart Filling

1/2 can sweetened condensed milk (200 g)
3 egg yolks
4 tbsp cornstarch
1/2 tsp vanilla extract
1 cup milk, sub plant-based milk for DF

How to Make Balinese Milk Tarts (Pie Susu Bali)

Crust

Pulse flour, sugar, and salt in a food processor until combined. Add butter and mix until dough is crumbly. Add in the egg and vanilla extract and combine until the dough forms large clumps.
On a lightly floured surface, form dough into a ball, then divide into smaller balls (about 20g each, or approximately 20 total). Flatten each ball slightly, wrap with plastic wrap, and refrigerate for at least 1 hour. *see notes
On a lightly floured surface, roll the each dough ball into 3.5-inch circles. Press evenly into a mini tart pan (if using a muffin pan, make sure dough doesn’t cover the entire cavity to prevent overly-thin crust). Use a fork to prick the bottom of crust. Refrigerate.

Tart Filling

In a large bowl, whisk the egg yolks, then add the rest of the filling ingredients until combined. You may need to strain the filling mixture to a smooth consistency.
Pour filling mixture into the tart crusts.

Putting It All Together

Preheat oven to 320 F, then bake for 35-40 minutes. Crust should be golden and the filling set.
Let cool for 10 minutes. Top with preferred toppings. ENJOY!

Balinese Milk Tarts (Pie Susu Bali) Topping Options

In my opinion, there’s nothing more fun than changing up your toppings game! While this traditional milk tart is excellent on its own, here are a few yummy suggestions to modernize your tart game:

Chocolate shavings
Coconut flakes
Shredded cheese (yes, you read that right! In Indonesia, using “sweeter” varieties of cheese is another traditional way to top this tart)
Fruit Jam
Fresh berries

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If you make this Authentic Pie Susu Bali recipe, please drop a comment below! I’d LOVE to know what you think! Or take a picture and share it on Instagram by tagging @dwellbymichelle!