Description
Mini Milk Tart Tarts are bite-sized versions of the classic South African milk tart. They feature a buttery, crisp pastry shell filled with a smooth, creamy custard filling, flavored with cinnamon and vanilla. Perfect for parties or as a sweet treat for any occasion.
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 the oven to 350°F (175°C). Grease a mini tart pan or a standard muffin tin with non-stick spray.
- For the crust, combine the flour and powdered sugar in a large bowl. 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.
- Mix in the egg yolk until the dough comes together. If it’s too dry, add ice-cold water, one teaspoon at a time, until the dough is firm but not sticky.
- Divide the dough evenly among the tart pan wells, pressing it into the bottom and up the sides to form a tart shell. Chill the crusts in the fridge for 10-15 minutes before baking.
- Bake the crusts for 10–12 minutes, or until they are lightly golden. Remove from the oven and set aside to cool.
- For the filling, combine the milk, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar dissolves and the milk is warm but not boiling.
- In a separate bowl, whisk together the eggs, cornstarch, and vanilla extract until smooth.
- Slowly pour a small amount of the warm milk into the egg mixture, whisking constantly to temper the eggs. Gradually add the rest of the milk while continuing to whisk.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens (about 5–7 minutes). Remove from the heat and stir in the cinnamon and butter until smooth.
- Carefully pour the custard filling into the cooled tart shells, smoothing the top with a spatula.
- Let the tarts cool to room temperature, then refrigerate for at least 1 hour before serving.
- Before serving, sprinkle with cinnamon sugar (optional) for extra flavor and decoration. Serve and enjoy!
Notes
- For an extra touch, top with whipped cream or a dusting of cocoa powder just before serving.
- Ensure the custard is fully cooled before filling the tarts to avoid melting the crust.
- If you don’t have a mini tart pan, you can use a regular muffin tin for larger tarts, but you may need to adjust the baking and cooling times.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: South African
Nutrition
- Serving Size: 1 mini tart
- Calories: 180
- Sugar: 12g
- Sodium: 45mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg