Chocolate Milktart



  • 1 cup flour
  • ½ cup sugar
  • 2 tablespoons cocoa powder
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • Pinch of salt
  • ½ cup unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups milk
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • ⅔ cup sugar
  • ⅓ cup cocoa powder
  • 2 large eggs, beaten
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine the flour, sugar, cocoa powder, cornstarch, baking powder, and salt.
  3. Add the melted butter, egg, and vanilla extract to the mixing bowl and stir until a soft dough forms.
  4. Press the dough into the bottom and up the sides of a greased 9-inch pie dish.
  5. Bake the crust for 15-20 minutes, or until firm.
  6. While the crust is baking, prepare the filling. In a saucepan over medium heat, combine the milk and 2 tablespoons of butter. Bring to a simmer.
  7. In a mixing bowl, combine the flour, sugar, and cocoa powder. Gradually add the beaten eggs and vanilla extract, stirring until smooth.
  8. Slowly pour the hot milk mixture into the egg mixture, whisking constantly.
  9. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until thickened.
  10. Pour the chocolate mixture into the baked crust and smooth the surface.
  11. Refrigerate the chocolate milktart for at least 2 hours before serving.
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