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
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 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.
