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
Scale
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.
