Creamy Mini Milk Tart Tarts: A Sweet Bite-Sized South African Delight

These mini milk tart tarts are my go-to when I want something comforting, creamy, and perfectly spiced in a smaller portion. With their buttery crust and silky cinnamon-infused filling, each little tart is a nostalgic treat that feels both homey and elegant. I love serving them at tea time, brunch, or as a charming dessert for any special occasion.

Why You’ll Love This Recipe

I love how these mini milk tarts offer all the deliciousness of the classic South African dessert in a neat, personal-sized portion. The filling is smooth and lightly sweet, with just the right amount of cinnamon. They’re simple to make, great for prepping ahead, and easy to transport and serve. Whether warm or chilled, they always satisfy my craving for something creamy and cozy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Unsalted butter

• Granulated sugar

• Egg

• Salt

• Whole milk

• Cornstarch

• Cake flour (optional, for extra tenderness)

• Cinnamon stick

• Ground cinnamon

• Vanilla extract

• Egg yolks

• Optional: extra cinnamon sugar for topping

Directions

1. I start by preheating the oven to 350°F (175°C).

2. For the crust, I cream together butter and sugar, then add in the egg. I stir in the flour and a pinch of salt until a soft dough forms.

3. I press the dough evenly into greased mini tart pans or a muffin tin, forming a shell in each cup.

4. I blind bake the shells for about 10–12 minutes, just until lightly golden, then let them cool.

5. For the filling, I heat the milk with a cinnamon stick until warm, then set it aside to infuse.

6. In another bowl, I whisk egg yolks, sugar, cornstarch, and vanilla until smooth.

7. I slowly pour the warm milk into the egg mixture while whisking, then return it to the saucepan.

8. I cook it gently over medium heat until thickened, stirring constantly.

9. Once smooth and creamy, I remove the cinnamon stick and pour the custard into the cooled tart shells.

10. I dust the tops with cinnamon or cinnamon sugar and chill them until set, about 1–2 hours.

Servings and timing

This recipe makes about 12 mini tarts.
Prep time is around 25 minutes, and baking takes about 12 minutes. With chilling time included, the total time is approximately 1 hour and 45 minutes.

Variations

• I sometimes add a pinch of nutmeg to the filling for extra warmth.

• A chocolate crust adds a fun twist if I’m feeling experimental.

• I’ve also made these with a crushed biscuit base when I want to skip the dough-making step.

• For a fancier presentation, I pipe whipped cream on top just before serving.

Storage/reheating

I store these mini tarts in the refrigerator for up to 4 days, covered to prevent them from drying out. They’re best served cold or at room temperature. I don’t reheat them, as the custard is meant to be enjoyed chilled.

FAQs

Can I make these ahead of time?

Yes, I often prepare them the day before and store them in the fridge. They hold up beautifully and the flavor deepens overnight.

What if I don’t have mini tart pans?

I use a muffin tin instead—it works perfectly for shaping and baking the crusts.

Can I freeze them?

I don’t recommend freezing, as the custard may separate after thawing and lose its smooth texture.

Is the crust supposed to be soft or crisp?

It should be lightly crisp on the outside but tender enough to bite through easily—like a soft shortbread.

How do I keep the filling from getting lumpy?

I stir constantly over medium heat and add the milk gradually to avoid curdling. If it thickens too quickly, I lower the heat and keep whisking.

Conclusion

Mini milk tart tarts are one of my favorite bite-sized desserts—delicate, creamy, and full of comforting flavor. They’re easy to prepare, make-ahead friendly, and always a hit at gatherings or quiet moments at home. I love how each one feels like a little homemade hug in pastry form.

Creamy Mini Milk Tart Tarts: A Sweet Bite-Sized South African Delight

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• Author: Linda
• Prep Time: 25 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 45 minutes (including chilling)
• Yield: 12 mini tarts
• Category: Dessert, Tea Time, Brunch
• Method: Baking (with custard filling)
• Cuisine: South African
• Diet: Vegetarian

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Description

Creamy Mini Milk Tart Tarts are a bite-sized version of the beloved South African dessert, featuring a buttery crust and a silky, cinnamon-infused custard filling. Perfect for tea time, brunch, or elegant dessert platters, these mini tarts are comforting, nostalgic, and irresistibly delicious.

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Ingredients

• All-purpose flour
• (Optional) Cake flour – for extra tenderness
• Unsalted butter
• Granulated sugar
• Egg
• Salt
• Whole milk
• Cornstarch
• Cinnamon stick
• Ground cinnamon
• Vanilla extract
• Egg yolks
• Optional: cinnamon sugar for topping

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Instructions

1. Preheat oven to 350°F (175°C). Grease a muffin tin or mini tart pans.

2. For the crust: cream butter and sugar until fluffy. Mix in egg, then stir in flour and salt to form a soft dough.

3. Press dough into tart pans or muffin tin, forming even shells.

4. Blind bake for 10–12 minutes until lightly golden. Let cool.

5. For the filling: heat milk with a cinnamon stick until warm. Remove from heat and let steep.

6. In a bowl, whisk egg yolks, sugar, cornstarch, and vanilla extract until smooth.

7. Slowly pour warm milk into egg mixture, whisking constantly. Return to pan and cook over medium heat, stirring until thickened.

8. Remove cinnamon stick. Spoon custard into cooled crusts.

9. Sprinkle tops with ground cinnamon or cinnamon sugar. Chill for 1–2 hours until set.

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Notes

• Add a pinch of nutmeg for extra warmth.
• Use a crushed biscuit base for a no-fuss crust alternative.
• For added flair, top with whipped cream before serving.
• A chocolate crust gives a unique flavor twist.
• Serve cold or at room temperature for best texture.