If you have a soft spot for sweet, creamy, and comforting desserts, then you are going to fall head over heels for this Mini Milk Tart Tarts Recipe. These charming little tarts pack all the nostalgic flavors of the classic milk tart into perfectly bite-sized treats, with a tender buttery crust and a smooth, cinnamon-kissed custard filling. Whether you’re looking for a delightful snack, an impressive party dessert, or simply a sweet way to brighten your day, these Mini Milk Tart Tarts deliver in every way imaginable.
Ingredients You’ll Need
Let’s get straight to the heart of this delightful dessert. The ingredients here are refreshingly simple but work in harmony to create the perfect balance of texture, sweetness, and flavor. Each element is thoughtfully chosen, whether to give structure, creaminess, or a touch of spice that lifts the whole experience.
- All-purpose flour: The foundation for a crisp yet tender tart crust, essential for holding the creamy filling.
- Unsalted butter (cold and cubed): Adds a rich, flaky texture to the crust without overwhelming the delicacy of the filling.
- Powdered sugar: Sweetens the crust while keeping it light and crumbly, avoiding any gritty texture.
- Egg yolk: Binds the dough and adds moisture for that perfect pliability in the crust.
- Ice-cold water: Used sparingly to bring the dough together if needed, without making it sticky.
- Whole milk: The star of the filling, offering that creamy base that’s so crucial to milk tarts.
- Granulated sugar: Balances the milk’s richness with just the right amount of sweetness.
- Large eggs: Provide structure and help the custard set beautifully.
- Cornstarch: Acts as a gentle thickener for the custard, ensuring a silky texture.
- Vanilla extract: Adds a warm, inviting aroma that complements the milk’s natural sweetness.
- Ground cinnamon: Infuses the custard with a subtle spicy warmth essential to the classic flavor profile.
- Salt: Just a pinch to enhance all the other flavors naturally.
- Unsalted butter (for filling): Stirred in at the end to enrich the custard and give it a luscious finish.
- Cinnamon sugar (optional): A delightful dusting for a visually appealing and extra-flavorful topping.
How to Make Mini Milk Tart Tarts Recipe
Step 1: Prepare the Oven and Tart Pans
Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). It’s also a good idea to lightly grease your mini tart pans or a standard muffin tin with non-stick spray to ensure easy removal of your tarts later. Setting this up early makes the process smooth and fun.
Step 2: Create the Perfect Crust
In a large bowl, combine the all-purpose flour and powdered sugar, then add the cold cubed butter. Use a pastry cutter or your fingers to blend everything until the mixture looks like coarse crumbs—this makes the crust wonderfully flaky. Stir in the egg yolk next, which helps the dough bind together. If you find the dough doesn’t quite come together, add ice-cold water one teaspoon at a time until it forms a firm but not sticky dough.
Step 3: Shape and Chill the Tart Shells
Divide the dough evenly into your tart wells, pressing it down firmly into the bottom and up the edges to create neat little tart shells. Pop these into the fridge for 10 to 15 minutes to chill—this step is key in keeping the crust from shrinking while baking.
Step 4: Bake the Crusts Until Lightly Golden
Bake your chilled tart shells for 10 to 12 minutes. You’ll want them to be a delicate golden color, firm to the touch but not overdone. Once baked, set them aside to cool completely. This helps ensure the custard filling stays smooth and doesn’t pool or become soggy.
Step 5: Prepare the Milk Tart Filling
Pour the milk, sugar, and salt into a medium saucepan and warm it gently over medium heat until the sugar dissolves and the milk is warm but not boiling—this ensures a silky custard base. Meanwhile, whisk the eggs, cornstarch, and vanilla extract together in a separate bowl until smooth. Temper the egg mixture by slowly whisking in some warm milk, then combine all the milk gradually while stirring continuously.
Step 6: Thicken the Custard
Return the combined mixture to your saucepan and cook over medium heat, stirring constantly, until it thickens—this usually takes about 5 to 7 minutes. Remove from heat, then stir in the cinnamon and butter until the custard is perfectly smooth, creamy, and slightly spiced.
Step 7: Fill and Chill Your Mini Milk Tart Tarts
Carefully pour the luscious custard into your cooled tart shells, spreading it evenly with a spatula. Let your tarts cool to room temperature before refrigerating them for at least one hour. This chilling step lets the filling fully set so each mini tart cuts perfectly into a bite of pure delight.
Step 8: Add the Finishing Touches
Just before serving, sprinkle your tarts with cinnamon sugar if you like an extra crunch and visual flair. This little sprinkle adds an inviting warmth that complements the creamy filling beautifully.
How to Serve Mini Milk Tart Tarts Recipe
Garnishes
While cinnamon sugar is a classic topping, feel free to get creative by adding a delicate dusting of powdered sugar or a few toasted almond slices for crunch. A dollop of whipped cream or a sprinkle of finely grated lemon zest can also brighten the flavor and add a pleasing contrast.
Side Dishes
Mini Milk Tart Tarts pair wonderfully with a cup of tea or freshly brewed coffee. For a brunch or dessert table, serve alongside fresh berries or a light fruit salad which helps balance out the sweetness with refreshing tartness.
Creative Ways to Present
Consider serving these tarts on a rustic wooden board with scattered cinnamon sticks and star anise for a cozy vibe, or arrange them on individual small plates paired with edible flowers for special gatherings. Presentation can elevate these mini delights from everyday treats to decadent showstoppers.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Mini Milk Tart Tarts refrigerated in an airtight container. They will stay fresh and creamy for up to 3 days, making them perfect for enjoying the next day without sacrificing flavor or texture.
Freezing
While freezing custard-filled tarts can be tricky because of texture changes, you can freeze the tart shells ahead of time before baking. Wrap them tightly in plastic wrap and freeze for up to one month. Bake and fill just before serving for the freshest experience.
Reheating
If you prefer your Mini Milk Tart Tarts slightly warmed, allow them to come to room temperature first and then briefly heat in a low-temperature oven (around 275 degrees Fahrenheit) for 5 minutes. Avoid microwaving, as it can make the crust soggy and the custard rubbery.
FAQs
Can I use low-fat milk instead of whole milk?
Whole milk is recommended for the creamiest texture and richest flavor in this recipe, but you can substitute low-fat milk. Just keep in mind that the custard might be less luscious and slightly less firm when chilled.
What’s the best way to prevent the crust from shrinking?
Chilling the dough in the pan before baking and not overworking the dough are key steps. Avoid stretching the dough when pressing it into the tart wells, and make sure the oven is fully preheated to help the crust set quickly.
Can I make these tarts dairy-free?
Absolutely! Swap out the butter for a plant-based alternative and use a non-dairy milk like almond or oat milk. The texture and flavor will vary slightly, but you’ll still get a tasty dessert that suits dietary needs.
How long will the Mini Milk Tart Tarts keep in the fridge?
After chilling, these tarts will stay fresh for up to 3 days in the refrigerator. Make sure they’re stored in an airtight container to preserve their texture and avoid absorbing any other fridge odors.
Is it possible to double the recipe for a larger batch?
Definitely! This Mini Milk Tart Tarts Recipe scales up nicely. Just be sure to have enough tart pans or muffin tins, and increase your baking time slightly if you’re using larger pans, keeping a close eye so nothing over-bakes.
Final Thoughts
There is something truly special about these Mini Milk Tart Tarts that makes every bite feel like a warm hug. Whether you’re sharing them with friends or enjoying a quiet moment alone, their creamy custard and tender crust are a perfect match. I wholeheartedly encourage you to give this Mini Milk Tart Tarts Recipe a try—it’s a sweet way to celebrate simple ingredients and big flavor in every mouthful.
Print
Mini Milk Tart Tarts Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 mini tarts
- Category: Dessert
- Method: Baking
- Cuisine: South African
Description
These Mini Milk Tart Tarts feature a tender, buttery crust filled with a creamy cinnamon-infused custard. Perfectly portioned as bite-sized treats, they are a delightful twist on the traditional South African milk tart. With a crisp base and a smooth, sweet filling, these tarts are ideal for afternoon tea, dessert, or special occasions.
Ingredients
For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup powdered sugar
- 1 egg yolk
- 2 tablespoons ice-cold water (if needed)
For the filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tablespoons cornstarch
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter
- Cinnamon sugar, for sprinkling on top (optional)
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C) and grease a mini tart pan or a standard muffin tin with non-stick spray to prevent sticking.
- Make the crust dough: In a large bowl, combine the all-purpose flour and powdered sugar. Add the cold cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Bring dough together: Mix in the egg yolk until the dough starts to come together. If the dough feels too dry, add ice-cold water one teaspoon at a time until the dough is firm but not sticky.
- Form tart shells: Divide the dough evenly among the tart pan wells, pressing it firmly into the bottom and up the sides to shape tart shells. Chill the shells in the refrigerator for 10-15 minutes to firm up.
- Bake crusts: Bake the crusts for 10–12 minutes until they turn lightly golden. Remove from the oven and let them cool.
- Warm milk mixture: In a medium saucepan over medium heat, combine the whole milk, granulated sugar, and salt. Stir until sugar dissolves and milk is warm but not boiling.
- Whisk egg mixture: In a separate bowl, whisk together the eggs, cornstarch, and vanilla extract until smooth.
- Temper eggs: Slowly pour a small amount of the warm milk into the egg mixture while whisking constantly to prevent scrambling. Gradually whisk in the remaining milk.
- Cook custard: Return the entire mixture to the saucepan and cook over medium heat, stirring constantly until it thickens, about 5–7 minutes. Remove from heat and stir in the cinnamon and butter until smooth.
- Fill tart shells: Carefully pour the custard filling into the cooled tart shells, smoothing the tops with a spatula.
- Chill tarts: Allow the tarts to cool to room temperature before refrigerating for at least 1 hour to set.
- Serve: Before serving, optionally sprinkle the tops with cinnamon sugar for added flavor and decoration. Enjoy your mini milk tart tarts!
Notes
- Chilling the tart shells before baking helps maintain their shape and ensures a crisp crust.
- Tempering the eggs with warm milk prevents them from curdling when combined with hot liquid.
- You can substitute whole milk with 2% milk for a slightly lighter filling.
- These tarts are best served chilled but can be stored covered in the refrigerator for up to 3 days.
- If you do not have a mini tart pan, a muffin tin works well as an alternative.
