If you have a soft spot for creamy, comforting desserts with a touch of nostalgic charm, this Mini Milk Tart Tarts Recipe will absolutely steal your heart. These delightful little tarts bring together a crisp, buttery crust and a silky smooth milk custard infused with warm cinnamon, making every bite a perfect balance of texture and flavor. Whether you’re looking for a sweet treat for afternoon tea or a charming dessert to wow your guests, these mini tarts capture the essence of a classic milk tart in a fun, bite-sized form that’s both elegant and irresistibly delicious.
Ingredients You’ll Need
This Mini Milk Tart Tarts Recipe shines because of its simple yet thoughtfully chosen ingredients. Each one plays a vital role—from the buttery crust providing a tender, flaky base to the creamy filling that envelops subtle hints of cinnamon and vanilla, transforming humble pantry staples into something truly special.
- All-purpose flour: The foundation for the crisp tart shell, providing structure and a tender bite.
- Unsalted butter: Cold and cubed, it adds richness and flakiness to the crust—don’t skip chilling it!
- Powdered sugar: Offers a delicate sweetness and contributes to the crust’s fine texture.
- Egg yolk: Helps bind the crust ingredients together for a perfect dough consistency.
- Ice-cold water: Used sparingly to bring the dough together without making it sticky.
- Whole milk: The star of the filling, ensuring a creamy, luscious custard.
- Granulated sugar: Sweetens the filling just enough without overpowering the delicate flavors.
- Large eggs: Provide richness and help thicken the custard filling for that velvety texture.
- Cornstarch: The secret to a perfectly thick and smooth filling that holds its shape.
- Vanilla extract: Adds warmth and depth, lifting the custard’s flavor beautifully.
- Ground cinnamon: Infuses the custard with a cozy, aromatic spice that complements the milk perfectly.
- Salt: Balances the sweetness and enhances the overall flavor.
- Unsalted butter (for filling): Stirred in at the end for extra silkiness and richness.
- Cinnamon sugar (optional): For a charming sprinkle on top that adds sparkle and a little extra spice.
How to Make Mini Milk Tart Tarts Recipe
Step 1: Prepare the Tart Crust
Begin by preheating your oven to 350°F (175°C) and greasing your mini tart pan or muffin tin—this ensures easy removal later. Combine the flour and powdered sugar, then cut in the cold butter until it resembles coarse crumbs. Mixing in the egg yolk brings the dough together; if it feels too dry, gently add cold water, one teaspoon at a time. Press this dough evenly into the tart pan wells, building up the sides to create the perfect shell. Pop it into the fridge to chill for 10 to 15 minutes which helps prevent shrinking during baking.
Step 2: Bake the Crusts
Place the chilled tart shells in the oven and bake for 10 to 12 minutes or until they turn a lovely light golden. This initial bake sets the structure and develops a subtle nuttiness in the crust. Remove from the oven and allow them to cool completely before filling; rushing this step could result in soggy bottoms later—patience here truly pays off.
Step 3: Make the Creamy Filling
In a saucepan over medium heat, warm the milk, sugar, and salt without letting it boil, just until the sugar dissolves. Meanwhile, whisk together the eggs, cornstarch, and vanilla extract until perfectly smooth. To avoid scrambling the eggs, temper them by slowly pouring the warm milk mixture into the egg mix while whisking constantly. Return this combined mixture to the stove, cooking and stirring continuously until thickened to a silky custard consistency—expect about 5 to 7 minutes. Whisk in the cinnamon and butter, blending until the filling is luxuriously smooth.
Step 4: Assemble and Chill the Tarts
Carefully spoon the warm custard into the cooled tart shells, smoothing each surface with a spatula. Allow the tarts to cool to room temperature, then transfer them to the refrigerator to chill and set for at least one hour. This chilling step is crucial to develop the perfect texture and flavor balance in your Mini Milk Tart Tarts Recipe.
Step 5: Add the Final Touches
Just before serving, sprinkle the tarts lightly with cinnamon sugar for an optional but delightful finish. This small touch adds a pleasant crunch and an extra hit of warm spice, making each little tart even more inviting and photogenic.
How to Serve Mini Milk Tart Tarts Recipe
Garnishes
These tarts look wonderful with a simple dusting of cinnamon sugar, but you can also top them with a few fresh berries or a dollop of whipped cream for added freshness and flair. A sprig of mint or edible flowers can also elevate the presentation if you’re serving guests or aiming for an elegant finish.
Side Dishes
Pair these creamy milk tart tarts with a cup of strong coffee or chai tea to balance the sweetness. They also complement a refreshing fruit salad beautifully, providing a contrast in textures and temperatures that your palate will love.
Creative Ways to Present
Serve these mini tarts on a rustic wooden board or delicate porcelain platters for visual impact. If you’re feeling playful, place each tart in a colorful cupcake liner or set them among edible petals for a whimsical, festive display that’s sure to impress at any gathering.
Make Ahead and Storage
Storing Leftovers
Once assembled and chilled, the Mini Milk Tart Tarts Recipe leftovers should be stored in an airtight container in the refrigerator. They will keep fresh and delicious for up to 3 days, making them a great option for prepping dessert ahead of time without losing any charm or flavor.
Freezing
If you want to freeze mini milk tart tarts, it’s best to freeze them before adding the cinnamon sugar topping. Wrap each tart individually in plastic wrap, then place them in a freezer-safe container to prevent freezer burn. They can be frozen for up to 1 month. Thaw them overnight in the refrigerator before serving.
Reheating
Because these tarts feature a custard filling, reheating is best avoided to maintain the perfect texture. Instead, serve them chilled or at room temperature. If you prefer a slightly warmer bite, allow them to sit out for 15 to 20 minutes before enjoying.
FAQs
Can I use a different type of milk for the filling?
Whole milk is recommended for its creamy richness, but you can substitute with 2% for a lighter custard. Non-dairy milks will alter the texture and flavor, so use those cautiously if you must.
Do I have to use a tart pan for making these tarts?
You can use a standard muffin tin if you don’t have a mini tart pan. Just grease it well, and carefully press the dough against the sides and bottom to form a shell.
How long do these tarts take to set in the fridge?
Chilling for at least one hour is essential for the custard to firm up properly and deliver its signature creamy texture.
Can I make the crust and filling a day ahead?
Absolutely! You can bake the crust and prepare the filling a day in advance. Keep them stored separately and assemble just before chilling the final tarts for the best results.
What makes this Mini Milk Tart Tarts Recipe different from regular milk tart?
These mini tarts offer the same beloved flavors of the classic milk tart but in elegant, individual portions that are easier to serve and perfect for parties or special occasions.
Final Thoughts
I can’t recommend this Mini Milk Tart Tarts Recipe enough if you’re craving a sweet treat that’s both nostalgic and refined. It’s a simple yet stunning dessert that warms the heart and satisfies with every silky bite. So go ahead, give it a try, and watch these charming little tarts become your new favorite indulgence to share with friends and family.
Print
Mini Milk Tart Tarts Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: South African
Description
These Mini Milk Tart Tarts are a delightful bite-sized twist on the classic South African milk tart. Featuring a buttery, tender crust and a creamy, cinnamon-infused custard filling, they’re perfect for parties, afternoon tea, or a sweet treat any time of day. With rich flavors and a smooth texture, these tarts are easy to make and sure to impress.
Ingredients
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 crust mixture: In a large bowl, combine the flour and powdered sugar. Add the cold cubed butter and use a pastry cutter or fingers to blend until the mixture looks like coarse crumbs.
- Form the dough: Mix in the egg yolk until the dough comes together. If too dry, add ice-cold water one teaspoon at a time until firm but not sticky.
- Shape crusts: Divide dough evenly among tart wells, pressing into bottoms and sides to form shells. Chill for 10-15 minutes to firm up the crust.
- Bake crusts: Bake for 10-12 minutes until lightly golden. Remove and let cool completely before filling.
- Prepare filling base: In a saucepan over medium heat, combine milk, sugar, and salt. Stir until sugar dissolves and milk is warm but not boiling.
- Whisk eggs mixture: In a separate bowl, whisk eggs, cornstarch, and vanilla extract until smooth and combined.
- Temper eggs: Slowly add a small amount of warm milk to the eggs while whisking constantly to prevent curdling. Gradually add the remaining milk, whisking continuously.
- Cook custard: Return mixture to saucepan and cook over medium heat, stirring constantly until thickened, about 5-7 minutes. Remove from heat and stir in cinnamon and butter until smooth.
- Fill tart shells: Pour the warm custard carefully into cooled tart shells and smooth the tops with a spatula.
- Chill: Allow tarts to cool to room temperature, then refrigerate for at least 1 hour to set the custard.
- Serve: Before serving, sprinkle the tops with cinnamon sugar if desired for extra flavor and decoration. Enjoy your mini milk tart tarts!
Notes
- Chilling the dough before baking helps maintain the tart shape and prevents shrinking.
- Tempering the eggs by slowly adding warm milk prevents them from scrambling and ensures a smooth custard.
- Use a mini tart pan or muffin tin for perfectly sized individual tarts.
- For a richer taste, you can substitute whole milk with half-and-half or cream.
- These tarts can be stored in the refrigerator for up to 3 days in an airtight container.
