Mini Milk Tart Tarts 🥧🥛

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Absolutely! Here’s a long, detailed recipe for Mini Milk Tart Tarts (South African-inspired) — delicious little treats that bring all the comforting, creamy goodness of traditional milk tart (melktert) into adorable, individual-sized bites. Perfect for tea time, dessert platters, or celebrations!

Mini Milk Tart Tarts 🥧🥛

Classic South African Melktert, made mini — creamy, cinnamon-kissed custard nestled in crisp tart shells.

Yield: 12–18 mini tarts

Prep Time: 30 minutes

Cook Time: 20 minutes (plus chilling time)

Total Time: 1 hour 15 minutes

Skill Level: Easy to Moderate

Ingredients

For the Tart Shells:

(Choose from homemade pastry or shortcut with store-bought mini tart shells)

Option A – Homemade Sweet Pastry:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup (1 stick) unsalted butter, chilled and cubed
  • 1/4 cup powdered sugar
  • 1 large egg yolk
  • 1–2 tbsp cold water
  • 1/4 tsp salt

Option B – Shortcut:

  • 1 package (12–18) mini tartlet shells (found in the freezer or baking section)

For the Filling (Milk Tart Custard):

  • 2 cups whole milk
  • 1/2 cup heavy cream (optional, for richer filling)
  • 1/2 cup granulated sugar
  • 2 tbsp unsalted butter
  • 2 tbsp cornstarch
  • 2 tbsp all-purpose flour
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract (optional but wonderful)
  • 1/2 tsp ground cinnamon (for topping)
  • Pinch of salt

Instructions

Step 1: Make the Tart Shells (Skip if Using Pre-made Shells)

  1. Mix the dough: In a large bowl, whisk together the flour, powdered sugar, and salt. Cut in the chilled butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
  2. Add yolk and water: Add the egg yolk and 1 tbsp cold water. Mix gently until dough begins to come together. Add a bit more water if dry.
  3. Chill: Shape dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. Roll and cut: On a lightly floured surface, roll the chilled dough to about 1/8-inch thick. Cut circles to fit mini tart pans or muffin tin cups.
  5. Fit and prick: Press dough circles into greased mini tart pans or muffin tins. Prick bottoms with a fork to prevent puffing.
  6. Bake: Preheat oven to 375°F (190°C). Bake tart shells for 10–12 minutes or until lightly golden. Let cool completely.

Step 2: Prepare the Milk Tart Custard

  1. Warm milk & cream: In a medium saucepan, heat the milk, cream (if using), and butter over medium heat until just below boiling. Do not boil—just heat until steam rises.
  2. Mix dry ingredients: In a small bowl, whisk together sugar, cornstarch, flour, and salt.
  3. Temper egg: In another bowl, beat the egg. Add the sugar/flour mixture and whisk until smooth. Slowly pour in a small amount of the hot milk mixture while whisking to temper the egg and prevent scrambling.
  4. Thicken custard: Pour the tempered egg mixture back into the saucepan. Cook over medium-low heat, whisking constantly, until thickened and smooth (about 5–7 minutes).
    • Tip: The mixture should coat the back of a spoon. Don’t let it boil or it may curdle.
  6. Flavor: Remove from heat and stir in vanilla and almond extract.

Step 3: Fill and Chill

  1. Fill tart shells: Spoon or pipe the warm custard into the cooled tart shells.
  2. Smooth: Gently smooth the tops with a spatula or spoon.
  3. Cinnamon finish: Dust generously with ground cinnamon.
  4. Chill: Refrigerate for at least 2 hours, or until fully set and cool.

Serving Suggestions:

  • Serve with hot tea, rooibos, or coffee for a cozy treat.
  • Garnish with a dollop of whipped cream or a sprinkle of toasted coconut for a fun twist.
  • These are perfect for dessert tables, brunch spreads, and holiday trays.

Storage:

  • Store in an airtight container in the fridge for up to 3 days.
  • Best served chilled. Do not freeze (the custard can separate).

Variations:

  • Coconut Milk Tart: Swap half the milk with canned coconut milk for a tropical spin.
  • Crustless Mini Cups: Pour filling into lined mini muffin tins and bake in a water bath for a crustless version.
  • Chocolate Twist: Add 2 oz of melted white chocolate to the filling after thickening.

Why You’ll Love These Mini Milk Tart Tarts

  • Elegant presentation with minimal effort.
  • Bite-sized—great for portion control (in theory!).
  • The classic taste of cinnamon-vanilla custard in a buttery, crisp shell.
  • A hit at showers, tea parties, and multicultural events.

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