Tart are a beloved dessert in many regions, but few try to make them at home. What is the main reason? It feels complicated. It requires patience and several different steps. But the rich, nutty, creamy slices you end up with are worth the effort. If you’ve ever ordered this delicacy at a cafe or bakery and wondered how it’s made, this guide explains the process in detail. Learn how to mix crust, cook custard and layer nuts without stress.
Required materials
Before you start heating the oven, prepare the equipment. This recipe is divided into four clear parts: the crust, the milk pudding (muhalebi), the nut layer and the glossy topping.
For Tart Dough
-1 egg
– Margarine 125 g
– 1 coffee cup of granulated sugar
– 1 bag of baking powder
– 2 glasses of water
– *Note: Although this list indicates that flour is needed for the texture of the crust (as the instructions say), make sure you have all-purpose flour available to achieve the right consistency. *
** Milk pudding (muhalebi):**
– granulated sugar 7.5 tbsp
– 3 cups of milk
– 4 tablespoons of flour
– 50 g of butter
– 1 coffee cup of cream
– 1 egg yolk
– 1 package of vanilla
For the Nut Layer:
– Walnuts
– Almonds
– Hazelnuts
– pistachios
Glaze on top:
– 2 tablespoons of granulated sugar
– 2 tablespoons of cornstarch
– 3 cups of cold water
Prepare the crust
Start with margarine. Put in a bowl to soften a little. Add eggs, sugar and baking powder. Mix them well. Now add the flour little by little. Knead until a smooth crust is formed. Texture is important here. You want a mixture that is flexible and doesn’t stick to your hands.
Roll out the crust. Make it bigger than a tart pan. This way you can easily line the bottom and sides. Press the crust into the mold. Cover the edges and tuck into the corners. Once lined up, poke small holes all over in the bottom with a fork. This is not just for show. This prevents the crust from bubbling during baking.
Place the pan in an oven preheated to 170°C (340°F). Bake until the edges are light golden brown. This usually takes about 20-25 minutes. Don’t rush this step. If you add wet pudding later, the Undercooked crusts will get soggy. Take the pot out of the oven and let it cool completely. If desired, transfer the cooled crust to a plate.
Cooking the Milk Pudding
This is the center of the tart. You want a smooth, thick, lump-free custard. Mix milk, flour, sugar, vanilla extract and egg yolk in a saucepan. Mix together in a whisk while still cold. This is the secret to a smooth pudding. When flour is added to hot milk, it clumps immediately.
Place the pot on the stove and heat over medium heat. Continue mixing with a wooden spoon. Requires constant movement. If you walk away, the milk will burn or lumpy clumps will form at the bottom. Note the change in texture. The mixture will thicken quickly.
When it becomes thick and creamy, remove from heat. Add butter and cream. The remaining heat melts the butter and into the pudding. This adds richness and shine. Let the pudding cool to room temperature and then pour it over the crust. If it is too hot, the layers of the nut may melt or the shell may become soggy.
