Creamy & Authentic Balinese Milk Tarts (Pie Susu)
I'm glad to share with you a perfected Balinese milk tart recipe that is as authentic as it gets (and with ingredients you can find in the U.S!
Ingredients
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 almond milk or water
Instructions
Crust
- Pulse flour, sugar, and salt in a food processor until combined. Add butter andmix until dough is crumbly. Add in the egg and vanilla extract and combineuntil 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!
Notes
* you can refrigerate the dough for up to 3 days if not using immediately.
Nutrition
Calories: 125kcal
Tried this recipe?Let us know how it was!