Description
Mini Milk Tart Tarts are delightful bite-sized desserts featuring a crisp, buttery crust filled with a creamy, cinnamon-infused milk custard. These tarts are perfect for parties or a sweet treat anytime, combining the classic flavors of traditional South African milk tart in a convenient mini form.
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 Pans: Preheat the oven to 350°F (175°C). Grease a mini tart pan or a standard muffin tin with non-stick spray to prevent sticking.
- Make the Crust Base: In a large bowl, combine the flour and powdered sugar. Add cold cubed butter and use a pastry cutter or your fingers to blend until mixture resembles coarse crumbs.
- Form the Dough: Mix in the egg yolk and combine until a dough forms. If too dry, add ice-cold water teaspoon by teaspoon until dough is firm but not sticky.
- Shape Tart Shells: Divide the dough equally into the tart pan wells, pressing into bottoms and sides to create shells. Chill in the refrigerator for 10-15 minutes to set the dough.
- Bake the Crusts: Bake the chilled tart shells for 10-12 minutes until they turn lightly golden. Remove and set aside to cool.
- Warm Milk Mixture: In a medium saucepan, combine milk, sugar, and salt. Heat over medium heat stirring until sugar dissolves and milk is warm but not boiling.
- Prepare Egg Mixture: In a separate bowl, whisk together eggs, cornstarch, and vanilla extract until smooth.
- Temper the Eggs: Gradually whisk a small amount of warm milk into the egg mixture to prevent curdling. Slowly add remaining milk while stirring constantly.
- Cook the Custard: Transfer mixture back to saucepan and cook over medium heat, stirring continuously until thickened (about 5-7 minutes). Remove from heat and stir in cinnamon and butter until smooth.
- Fill Tart Shells: Pour the custard carefully into the cooled tart shells. Smooth the tops with a spatula.
- Chill Before Serving: Allow tarts to cool to room temperature, then refrigerate for at least 1 hour to set the custard.
- Garnish and Serve: Sprinkle with cinnamon sugar if desired for extra flavor and decoration. Serve chilled and enjoy your mini milk tart tarts!
Notes
- Use cold butter and ice-cold water to ensure a flaky biscuit-like crust.
- Tempering the eggs is essential to prevent curdling and create a smooth custard.
- Chilling the dough before baking helps maintain tart shape and prevents shrinking.
- Refrigerate thoroughly to let the custard set properly for clean slices.
- Optional cinnamon sugar sprinkle adds a nice extra touch but can be omitted.
- Store leftovers covered in the refrigerator and consume within 2-3 days for best freshness.
