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.
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
Instructions
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Preheat oven to 350°F (175°C). Grease a muffin tin or mini tart pans.
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For the crust: cream butter and sugar until fluffy. Mix in egg, then stir in flour and salt to form a soft dough.
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Press dough into tart pans or muffin tin, forming even shells.
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Blind bake for 10–12 minutes until lightly golden. Let cool.
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For the filling: heat milk with a cinnamon stick until warm. Remove from heat and let steep.
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In a bowl, whisk egg yolks, sugar, cornstarch, and vanilla extract until smooth.
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Slowly pour warm milk into egg mixture, whisking constantly. Return to pan and cook over medium heat, stirring until thickened.
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Remove cinnamon stick. Spoon custard into cooled crusts.
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Sprinkle tops with ground cinnamon or cinnamon sugar. Chill for 1–2 hours until set.
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.
