Guest Recipe: The Rosevine's Spiced Milk Tart Guest Recipe: The Rosevine's Spiced Milk Tart Guest Recipe: The Rosevine's Spiced Milk Tart Guest Recipe: The Rosevine's Spiced Milk Tart

Guest Recipe: The Rosevine's Spiced Milk Tart

5 May

Along with its beach side location and family friendly features, The Rosevine can be counted as one of the best coastal restaurants in Cornwall. Their Head Chef shares one of the Rosevine classics with us.


400g Puff Pastry

1.1L Milk

1 Tsp Vanilla Paste

1 Tsp Cinnamon

150g Castor Sugar

6 Eggs

45g Corn Flour


1. Pour the milk into a small pan with the vanilla paste.

2. Gently Simmer for 20 minutes on low heat then set aside.

3. In a bowl whisk together the eggs, caster sugar, cornflour and cinnamon.

4. When the milk has cooled slightly, add in the egg mixture while whisking continuously.

5. Pour egg mix back into the pan on medium heat and stir for 10-15min until the mix has thickened and coats the back of the spoon, remove from heat.

6. Brush a mould of your choosing dependant on the final shape you would prefer with oil, place a sheet of clingfilm inside and press into the mould, make sure the cling film is large enough, so it overhangs the edges. You may also use silicone moulds.

7. Pour the slightly cooled milk tart mix into your lined mould and set in a freezer overnight.

8. When frozen solid, place the milk tart on a chopping board and take it out of the mould by pulling on the clingfilm.

9. Remove the clingfilm and use a sharp knife to cut the desired shapes.

10. Place the milk tarts onto a tray and store put them back into the freezer until needed.

11. On a floured surface, roll out the puff pastry into a large thin sheet.

12. Take a milk tart from the freezer and roll the frozen tart into a package just like wrapping a present and rub the edges with water on your fingers to seal the edges.

13. Place back into the freezer, this will freeze the pastry too, the added benefit of this is that you can store them in portion size for up to 3 months.

14. Deep Fry each milk tart on a 180 degrees fryer for around 8 minutes and dust in cinnamon sugar after.

15. The cooking time on these depends on the dimensions of your tarts. Have a practice and time them, use a probe, a small knife or cocktail stick to see if the centre is soft, that way you have an excuse to eat as many as you can.

16. Enjoy with some crushed biscuits, maple syrup and any Ice-Cream of your choosing.

17. Feel free to add any additional flavours to the milk mix, this really is a forgiving recipe so HAVE SOME FUN WITH IT!

The Rosevine Hotel

For short breaks or family holidays in Cornwall. Stay in this ‘Big House by the Sea’ on the unspoilt Cornish Roseland Peninsula coast. Set within a Georgian family house just a stone’s throw from the nearest sandy beach and the Southwest Coast Path – what could be more perfect?