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Milk Tart

Reviewed: Mar. 13, 2013
I cut it in half because we only had 2 cups of milk. The crust was amazing and I did what others had said and well greased the pie tin. I think next time I might use parchment paper to make it come out even easier. This is an excellent use of extra milk and eggs. I used raw whole milk with the cream still in it and it made a rich, flavorful dessert.
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