This Nostalgic Ruffled Milk Pie, or Tarta Rizada, brings back fond memories and is incredibly simple to make. Featuring layers of crispy filo pastry filled with a creamy, sweet custard flavored with lemon zest and cinnamon, this pie is both elegant and comforting. Perfect for special occasions or as a delightful treat to enjoy with family and friends.
Why You’ll Love This: This ruffled milk pie is not only beautiful to look at but also delicious and easy to make. The crispy layers of filo pastry combined with the creamy custard create a wonderful contrast in texture and flavor. The addition of lemon zest and a cinnamon stick adds a delightful aromatic touch. It’s a versatile dessert that can be enjoyed warm or cold, making it perfect for any time of the year.
Perfect Occasion: Ideal for family gatherings, celebrations, or just a cozy afternoon treat, this pie is sure to impress. It’s also perfect for holidays and special occasions when you want to serve something both simple and elegant. This pie can be made ahead of time and kept in the fridge, making it a convenient dessert option.
Decoration Tips: For an extra touch, dust the pie with powdered sugar before serving. You can also garnish it with a few lemon slices or a sprinkle of cinnamon for a beautiful presentation. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an added indulgence.
- Ingredients:
- 150ml milk
- 200g cream (for whipping)
- 3 medium eggs or 4 small eggs
- 1 cinnamon stick
- Zest of 1 lemon
- 90g erythritol (divided into 60g and 30g)
- 9 sheets of filo pastry
- Melted butter for brushing the filo sheets
Instructions:
- Preheat the Oven:
- Preheat your oven to 180°C (350°F). Grease a round baking pan with melted butter.
- Prepare the Filo Pastry:
- Lay out one sheet of filo pastry and brush it lightly with melted butter. Gently crumple the sheet lengthwise into a loose ruffle and place it in the prepared baking pan. Repeat with the remaining sheets, arranging them in a spiral pattern in the pan.
- Prepare the Custard:
- In a medium saucepan, heat the milk, cream, and cinnamon stick over medium heat until just simmering. Remove from heat and let it infuse for a few minutes. Remove the cinnamon stick.
- In a mixing bowl, whisk together the eggs, 60g of erythritol, and lemon zest until well combined. Gradually add the warm milk mixture, whisking continuously to prevent the eggs from curdling.
- Assemble the Pie:
- Pour the custard mixture evenly over the ruffled filo pastry in the pan, ensuring it soaks through the layers.
- Sprinkle the remaining 30g of erythritol over the top.
- Bake the Pie:
- Bake in the preheated oven for about 30-35 minutes, or until the custard is set and the filo is golden brown and crispy.
- Cool and Serve:
- Allow the pie to cool slightly before serving. Dust with powdered sugar and garnish with lemon slices or a sprinkle of cinnamon if desired.
Enjoy this Nostalgic Ruffled Milk Pie, a delightful and elegant dessert perfect for any occasion!
