Mini Milk Tart Tarts

Mini Milk Tart Tarts

Makes: 12 mini tarts
Prep time: 20 minutes
Cook time: 10–15 minutes
Total time: ~35 minutes
Calories: ~180 per tart

Ingredients

• 1 package (12-count) of pre-made mini tart shells

• 1 can (400g) sweetened condensed milk

• 1 cup (250ml) full-cream milk

• 1 tsp vanilla extract

• 2 tbsp cornflour (cornstarch)

• 2 large eggs

• Ground cinnamon, for sprinkling

Directions

1. Preheat the oven to 180°C (350°F). Place the mini tart shells on a baking tray.

2. Warm the milk mixture: In a medium saucepan, combine the condensed milk, full-cream milk, and vanilla extract. Heat gently over low-medium heat, stirring occasionally until warm — do not boil.

3. Prepare the custard base: In a separate bowl, whisk together the cornflour and eggs until smooth and lump-free.

4. Temper the eggs: Slowly pour the warm milk mixture into the egg mixture while whisking constantly to avoid curdling.

5. Thicken the custard: Return the entire mixture to the saucepan. Cook over medium heat, stirring continuously with a wooden spoon or whisk until the mixture thickens into a smooth custard (about 5–7 minutes).

6. Fill the tart shells: Remove from heat and spoon or pour the thickened custard into the pre-baked tart shells.

7. Bake to set: Place the filled tarts in the oven and bake for 10–15 minutes, just until the custard is set and slightly puffed.

8. Cool and finish: Let the tarts cool completely at room temperature, then sprinkle with ground cinnamon. Chill in the refrigerator before serving for best results.

Tips & Variations

• Whisk constantly while thickening to prevent lumps and burning.

• Add a dash of nutmeg along with the cinnamon for a deeper spice note.

• Drizzle caramel sauce or honey over the top before serving for a modern twist.

• ❄️ Chill for 1 hour before serving for a firmer texture and refreshing taste