Beverages
This easy milk tart recipe with tennis biscuits delivers the perfect balance of creamy custard and crunchy topping in under an hour. The secret lies in a simple pastry crust filled with velvety coconut custard, topped with buttery tennis biscuits that create irresistible texture contrast.
I've perfected this version to ensure foolproof results even for beginners, while keeping all the traditional flavors that make it a classic.
What makes this recipe truly special is how the components work together—silky custard that stays rich and smooth, a tender yet sturdy crust, and those signature crunchy biscuits that melt just enough to create golden caramelized pockets.
The custard mixture requires just a few ingredients but develops that signature coconut flavor that's both comforting and sophisticated. Most importantly, it delivers restaurant-quality results without requiring advanced baking skills.
By the time you're done, you'll have milk tarts with perfectly set custard centers that remain creamy at the core, encased in a delicate pastry shell, and crowned with crispy, buttery biscuits that shatter with every bite.
The aroma alone will have everyone gathering around your kitchen—this is the kind of dessert that transforms ordinary gatherings into something memorable. The best part? Each step builds on the last, making it impossible to mess up.
These milk tarts are perfect for potlucks, family gatherings, or whenever you need a crowd-pleasing dessert that feels special but comes together effortlessly. The recipe scales beautifully too, so you can make a single batch for two or double it for a party.
Let's get started on creating these timeless treats that everyone will beg you to make again.
Ingredients for easy milk tart recipe with tennis biscuits
Just twelve ingredients transform into these irresistible milk tarts with golden crunchy tops.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 cups | Sifted for light texture |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for pastry |
| Granulated Sugar 🍚 | ½ cup | Plus 1 tbsp for custard |
| Large Eggs 🥚 | 3 whole | Room temperature preferred |
| Coconut Milk 🥥 | 13 ½ oz | Full-fat canned variety |
| Cornstarch 🌾 | ¼ cup | For custard thickening |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Vanilla Extract 🌿 | 1 tsp | Pure vanilla preferred |
| Tennis Biscuits 🍞 | 12 whole | Store-bought or homemade |
| Heavy Cream 🥛 | ½ cup | For custard richness |
| Baking Powder 🍚 | 1 tsp | For pastry lift |
| Ground Ginger 🌶️ | ½ tsp | Optional for warmth |
The coconut milk is non-negotiable here—full-fat canned gives that signature creamy texture. Thai Kitchen or Aroy-D brands are my go-tos, but any good-quality canned coconut milk works. The biscuits? Trader Joe's or Costco have the best pre-made ones, but homemade tennis biscuits are even better. For the flour, King Arthur or Gold Medal are reliable choices. The butter needs to be cold when mixing the pastry—take it out of the fridge 10 minutes before using so it's soft but not melted.
No coconut milk? Heavy cream plus 1 tbsp coconut extract gets you close, though the flavor won't be quite the same. Running out of tennis biscuits? Puff pastry triangles work in a pinch—just brush with egg wash before baking. The custard needs to be silky smooth, so whisk vigorously when combining the cornstarch and milk. If you're feeling fancy, add a pinch of cardamom to the custard for a sophisticated twist. The ground ginger is optional but adds warmth that pairs perfectly with the coconut flavor.
Pastry dough keeps for 2 days wrapped in plastic in the fridge. The custard mixture can be made a day ahead—just reheat gently before filling. Once assembled, these tarts are best served fresh but can be stored for 3 days in the fridge. For parties, assemble them in advance and bake just before serving—the biscuits will stay extra crisp that way. Freeze unbaked tarts for up to 1 month—bake straight from frozen, adding 5-7 minutes to the baking time.
Why You'll Love This Recipe
- Same recipe, two vibes: serve it warm for a lazy Sunday breakfast or chill overnight for a dessert that looks fancy but took zero effort. My kids ask for it at potlucks—no one suspects how simple it was.
- No-Fuss Pastry: The crust comes together in five minutes—just flour, butter, and sugar pressed into tennis biscuits. No rolling, no fuss, just crumble and bake. Honestly, I’ve made this with cold butter straight from the fridge, and it still holds.
- Velvet Coconut Magic: That first bite of creamy coconut custard with a buttery, slightly crisp crust? Chef’s kiss. The eggs and sugar caramelize just enough to give it depth, while the coconut milk keeps it rich without being heavy. (Yes, even on a Tuesday night.)
- Weeknight or Showstopper: Same recipe, two vibes: serve it warm for a lazy Sunday breakfast or chill overnight for a dessert that looks fancy but took zero effort. My kids ask for it at potlucks—no one suspects how simple it was.
Step-by-step instructions for easy milk tarts with tennis biscuits
Here's how to make these creamy custard-filled treats with a perfect crunchy crust—no fancy skills required!
Make the Tennis Biscuit Crust
In a large bowl, combine the 2 cups all-purpose flour, 1 teaspoon baking powder, and 0.5 teaspoon salt. Cut in the 1 cup cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. Sprinkle in 0.5 teaspoon ground ginger if using, and mix gently.
Gradually add 0.5 cup granulated sugar and work it into the flour mixture until evenly distributed. The dough should hold together when pressed but still be slightly crumbly. Press half of this dough evenly into the bottom of a 9-inch tart pan with removable sides. Chill while you prepare the custard filling.
Prepare the Silky Custard Filling
In a medium saucepan, whisk together the 3 whole large eggs, 13.5 oz coconut milk, 0.5 cup heavy cream, 0.25 cup cornstarch, 1 tablespoon granulated sugar (from the remaining 0.5 cup), 1 teaspoon vanilla extract, and 0.5 teaspoon salt. Cook over medium-low heat, stirring constantly with a silicone spatula, until the mixture thickens to a pudding-like consistency—about 5-7 minutes.
This is where the magic happens: the custard should coat the back of a spoon and leave a clean trail when you run your finger through it. Remove from heat immediately to prevent curdling, then stir in 1 teaspoon vanilla extract once more. Let cool completely before filling the crust.
Assemble and Bake the Tarts
Preheat your oven to 350°F. Pour the cooled custard filling into the chilled tart pan, spreading it evenly over the crust. Press the remaining dough mixture on top, creating a lattice pattern or simply covering the custard completely. Bake for 35-40 minutes until the crust is golden brown and the filling is set.
Here's the key: the custard should be just firm enough to hold its shape when the tart is removed from the oven. Let the tarts cool completely in the pan before slicing—this prevents the filling from oozing out. Serve at room temperature for the perfect balance of crispy crust and creamy center.
Chill and Serve for Best Results
Once cooled, refrigerate the tarts for at least 2 hours before serving. This chilling step ensures the custard firms up beautifully and makes slicing clean, perfect pieces. When ready to serve, run a sharp knife around the edges to loosen, then slice into 4 equal wedges—each bite should deliver that perfect contrast of buttery, flaky crust and velvety coconut custard.
Pro tip: if you're short on time, you can serve them at room temperature, but chilled tarts always taste more luxurious. Store leftovers covered in the fridge for up to 3 days, or freeze for up to 2 months for a quick dessert fix anytime!
Pro Tips For Making Easy Milk Tart Recipe With Tennis Biscuits
- Chill the Dough First: I learned this the hard way—rolling out warm pastry dough for the tennis biscuit crust makes it stretchy and messy. Wrap the dough in plastic and refrigerate for at least 30 minutes before rolling. It’ll hold its shape better and save you from a frustrated cleanup.
- Use Cold Butter in the Crust: Cut the unsalted butter into the flour for the crust in small cubes, then toss them with a fork or pastry cutter until the mixture resembles coarse crumbs with pea-sized butter pieces. This ensures flaky layers—no one wants a dense, greasy biscuit crust.
- Prevent Cracked Custard: After pouring the coconut milk-egg mixture into the crust, tap the pan gently on the counter 3-4 times to remove air bubbles. This simple step keeps the custard smooth and prevents those unsightly cracks when it bakes.
- Sear the Base: Before adding the custard filling, blind-bake the tennis biscuit crust for 8-10 minutes at 350°F (175°C) until it’s just starting to turn golden. This extra step prevents a soggy bottom—your future self will notice the difference.
Serving suggestions for this easy milk tart recipe with tennis biscuits
Classic Presentation
Serve these milk tarts on a wooden board or ceramic platter to highlight their golden crust and creamy filling. Arrange the 4 wedges in a circular pattern with the biscuit topping facing up—this showcases the crunchy texture contrast that makes them irresistible.
A dusting of powdered sugar over the custard adds a delicate finish. 💛
Coffee Pairings
These tarts pair beautifully with strong black coffee or espresso. The coconut custard complements the bitterness of dark roasts, while the buttery biscuit adds a satisfying sweetness.
For a lighter option, try chai latte—the spiced warmth enhances the custard’s vanilla notes. Serve with whipped cream on the side for extra indulgence.
Fruit Accents
Add a fresh fruit garnish to elevate the presentation. Mango slices or passion fruit pulp brighten the rich custard, while lychee adds a tropical touch. For a simpler option, raspberries provide a tart contrast.
Place the fruit on the side or lightly drizzle coconut syrup over the top for a glossy finish.
Warm Spiced Tea
Serve with warm spiced tea like masala chai or vanilla rooibos to balance the dessert’s richness. The ginger and cardamom in chai harmonize with the custard’s coconut flavor, while the creamy texture of the tea complements the tart’s buttery crust.
Offer honey sticks for guests to sweeten their tea as desired.
Dessert Plating Ideas
For a restaurant-style presentation, place each wedge on a small dessert plate and garnish with a sprinkle of toasted coconut flakes or crushed pistachios. Add a drizzle of caramel sauce for extra decadence.
Serve with mini spoons for an elegant touch—guests will love the interactive experience of scooping out the creamy custard. ✨
Nutrition facts
Frequently asked questions
Can I make these milk tarts without tennis biscuits?
If you can't find tennis biscuits, use puff pastry triangles or even a simple buttery shortbread crust. Brush the top with egg wash before baking to get that golden finish. The key is maintaining the crunchy texture contrast that makes these tarts special.
Why did my custard turn grainy?
Grainy custard usually means the mixture was overheated or stirred too vigorously. Always cook over medium-low heat and remove it as soon as it thickens. For extra silkiness, whisk the eggs and milk mixture first, then strain it through a fine-mesh sieve before cooking. This removes any potential lumps.
How long can I store these milk tarts?
Store them in an airtight container in the fridge for up to 3 days. For longer storage, freeze unbaked tarts for 1 month or baked ones for 2 months. Thaw overnight in the fridge before serving. The custard will firm up beautifully when chilled, making them perfect for make-ahead desserts.
Can I make the custard filling ahead of time?
Yes! Prepare the custard mixture up to 1 day ahead and store it in the fridge. Reheat gently on the stove or in the microwave until just warm, then let it cool completely before filling the crust. This shortcut saves time on baking day while keeping all the rich coconut flavor intact.
What's the secret to the perfect crunchy biscuit top?
The secret lies in using cold butter and baking the tarts at 350°F until golden brown. For extra crunch, press the biscuit dough pieces firmly on top before baking. If you prefer a lattice pattern, cut the dough into strips and weave them over the custard. The higher the oven temp, the crispier the result!