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Mini Milk Tart Tarts

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Mini Milk Tart Tarts are bite-sized versions of the beloved South African milk tart, featuring a creamy, custard-like filling in a buttery tart shell, with a dusting of cinnamon. These delightful treats are perfect for parties, gatherings, or just a sweet snack.

Ingredients

Scale
  • 1 pack pre-made mini tart shells
  • 1 can (400g) condensed milk
  • 1 cup full-cream milk
  • 1 tsp vanilla extract
  • 2 tbsp cornflour (cornstarch)
  • 2 large eggs
  • Ground cinnamon, for sprinkling

Instructions

  1. Preheat the Oven: Preheat your oven to 180°C (350°F). Place the mini tart shells in a muffin tin to prevent them from tipping over during baking.
  2. Make the Custard: In a medium bowl, whisk together the condensed milk, full-cream milk, and eggs until well combined. There may be some small lumps, but they should smooth out as you continue.
  3. Prepare the Cornflour Slurry: In a separate small bowl, whisk the cornflour (cornstarch) with 1 tablespoon of the milk mixture until smooth. This forms a slurry to prevent lumps.
  4. Combine the Slurry: Add the cornflour slurry to the main milk mixture and whisk until just combined. Stir in the vanilla extract.
  5. Fill the Tart Shells: Carefully pour the custard mixture into the mini tart shells, filling them about ¾ full.
  6. Bake: Bake for 20-25 minutes, or until the custard is set and lightly golden brown. The center should still be slightly jiggly.
  7. Cool: Remove the tarts from the oven and let them cool completely in the muffin tin before gently removing them.
  8. Garnish and Serve: Sprinkle generously with ground cinnamon before serving.

Notes

  • The mini tart shells can be found in most grocery stores, or you can make your own if preferred.
  • For a creamier texture, feel free to add a splash of cream in place of part of the milk.
  • These mini tarts are best enjoyed fresh but can be stored in an airtight container in the fridge for up to 3 days.

Nutrition

Find it online: https://easyfoodflash.com/mini-milk-tart-tarts/