If you love creamy, nostalgic South African desserts, you’re in for a joyful treat with these Mini Milk Tart Tarts. Each crisp, buttery crust cradles a silken milk custard infused with a gentle whisper of cinnamon—a bite-sized tribute to tradition that’s impossible to resist. Whether you’re baking for a holiday, a brunch spread, or an afternoon snack, Mini Milk Tart Tarts are beautiful to behold and even more delightful to eat, delivering classic flavor in the most charming form.
Ingredients You’ll Need
You’ll be amazed at how just a few fresh ingredients, coming together in the right way, create so much flavor and elegance. Each component in these Mini Milk Tart Tarts plays a starring role—there’s nothing extra, and nothing missing.
- All-purpose flour: Forms the essential structure for a crisp, tender tart shell—don’t substitute for a different flour for the best results.
- Granulated sugar: Sweetens both the crust and the filling, ensuring every bite is perfectly balanced.
- Unsalted butter: Cold, cubed butter is key for flaky, melt-in-your-mouth pastry.
- Large egg yolk: Adds richness and helps bind the dough for the crust, while also giving body to the custard.
- Ice water: A tablespoon or two helps bring the pastry together without making it tough.
- Whole milk: The creamy, luscious base of the custard—full milk gives ultimate richness.
- Cinnamon stick: Infuses the milk with that signature, gentle spice the classic dessert is famous for.
- Cornstarch: Thickens the filling so it’s smooth but sliceable once chilled.
- Flour (for filling): A touch of flour joins the cornstarch to help the custard set up just right.
- Vanilla extract: Adds warmth and depth to the filling after it’s cooked.
- Ground cinnamon: For a dusting on top—you can be generous with it, it makes the tarts absolutely magical.
How to Make Mini Milk Tart Tarts
Step 1: Prepare the Tart Crusts
Begin by preheating your oven to 350°F (180°C). In a bowl, mix together the flour and sugar for your crust. Cut in the cold, cubed butter using a pastry cutter or your fingertips—you’re aiming for a texture reminiscent of coarse bread crumbs. Add the egg yolk and, little by little, just enough ice water for the dough to clump together. Gently press this dough into mini tart pans or a muffin tin, trimming any excess, and use a fork to prick the bottoms. Bake for about 12–15 minutes until lightly golden, then let those chubby little shells cool completely.
Step 2: Infuse the Milk
Pour the milk into a saucepan and nestle the cinnamon stick right in. Heat this on medium until it’s steaming (not boiling), letting the cinnamon gently infuse the milk with subtle spice. Once it’s fragrant, fish out the cinnamon stick and discard it—the magic has already happened.
Step 3: Make the Custard
In a separate bowl, whisk the sugar, cornstarch, flour, and egg yolks together until you have a smooth, pale mixture. Now, to prevent scrambling your eggs, grab a ladleful of hot milk and whisk it into the egg mixture to gently warm (temper) it. Slowly pour the warmed egg mixture back into the saucepan with the remaining milk, whisking all the while. Place the pan over medium heat and cook, whisking constantly, until the custard thickens to a dreamy, silky consistency—this will take about 5 to 7 minutes.
Step 4: Finish the Filling
Once the custard is nice and thick, take it off the heat and quickly stir in the butter and vanilla extract. This final flourish gives the filling that signature glossy finish and an irresistible aroma.
Step 5: Assemble the Mini Milk Tart Tarts
Carefully spoon or pipe the warm custard into your cooled tart shells, smoothing the tops with the back of a spoon. Finish each tart with a gentle snowfall of ground cinnamon over the top—it’s what gives Mini Milk Tart Tarts their iconic appearance! Place the tarts in the fridge for at least 2 hours, letting them chill until fully set.
How to Serve Mini Milk Tart Tarts
Garnishes
The final flourish for Mini Milk Tart Tarts is always a sprinkle of ground cinnamon on top, but you can make them even prettier with a few additional touches. Try a dollop of softly whipped cream, a single mint leaf, or a couple of fresh berries if you want to dress them up for a special occasion.
Side Dishes
Enjoy your Mini Milk Tart Tarts with a cup of rooibos tea for the ultimate South African experience, or serve them alongside fresh fruit salad at brunch. They pair beautifully with a platter of crisp shortbread or even a savory cheese board if you’re mixing sweets and snacks.
Creative Ways to Present
Arrange the Mini Milk Tart Tarts on a tiered cake stand for afternoon tea, or nestle them in colorful cupcake liners for a playful party look. For an elegant twist, serve each tart with a drizzle of honey and a sprinkle of toasted almond slivers. However you present them, these tarts steal the show every time!
Make Ahead and Storage
Storing Leftovers
Mini Milk Tart Tarts store beautifully—just cover them with plastic wrap and keep them in the fridge. They’ll stay fresh for up to 3 days, making them a fantastic make-ahead dessert for dinner parties or celebrations.
Freezing
You can freeze the tart shells (unfilled) for up to 2 months. Simply bake, cool, and freeze in an airtight container. If you want to freeze the filled tarts, wrap them carefully; however, the custard may change texture slightly after thawing, so fresh is best!
Reheating
There’s no need to reheat Mini Milk Tart Tarts—enjoy them straight from the fridge for a refreshing treat. If you prefer them closer to room temperature, just let them sit out for 10–15 minutes before serving. Avoid microwaving, as that can ruin the delicate texture of the custard.
FAQs
Can I use store-bought tart shells instead of making my own?
Absolutely! If you’re in a hurry, high-quality store-bought shells work beautifully. Your Mini Milk Tart Tarts will still deliver that classic flavor with much less effort.
Why is my custard lumpy?
Lumps usually come from heating the custard too quickly or not whisking enough. Be sure to whisk constantly and keep the heat at medium—slow and steady makes the creamiest filling.
Can I make them gluten-free?
Yes, you can swap in a 1:1 gluten-free flour blend for the crust and filling. Be sure your cornstarch is also gluten-free, and check the texture as you go, adding a bit more liquid if needed.
Can I infuse other flavors into the custard?
Definitely! Try adding a strip of lemon peel with the cinnamon stick for a bright citrus twist, or a little nutmeg for warmth. Just remove any extras before thickening the custard.
How long do I need to chill Mini Milk Tart Tarts before serving?
For the perfect texture and flavor, let the tarts chill for at least 2 hours, but overnight is even better. The custard will set up beautifully and the flavors have time to meld.
Final Thoughts
Mini Milk Tart Tarts are pure comfort in a petite, irresistible package. I hope you give these little beauties a try—there’s something so satisfying about sharing a bite of tradition, especially one that’s this easy and delicious. Whether you make them for celebrations or just because, they’re sure to earn a special place in your dessert repertoire!
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Mini Milk Tart Tarts Recipe
- Total Time: 50 minutes (plus chilling time)
- Yield: 10–12 mini tarts 1x
- Diet: Vegetarian
Description
Indulge in these delightful Mini Milk Tart Tarts, a South African dessert favorite. With a buttery crust and creamy custard filling topped with a hint of cinnamon, these mini tarts are perfect for any occasion.
Ingredients
For the crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter (cold and cubed)
- 1 large egg yolk
- 1–2 tablespoons ice water
For the filling:
- 2 cups whole milk
- 1 cinnamon stick
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 2 large egg yolks
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- ground cinnamon for topping
Instructions
- Preheat the oven: Preheat the oven to 350°F (180°C).
- Prepare the crust: Mix flour and sugar, cut in butter, add egg yolk and ice water, press into tart pans, bake, and let cool.
- Make the filling: Heat milk with cinnamon, whisk sugar, cornstarch, flour, and egg yolks, combine with warm milk, cook until thickened, remove from heat, stir in butter and vanilla.
- Fill the tarts: Pour custard into cooled tart shells, top with cinnamon, chill for at least 2 hours.
Notes
- These tarts can be made a day ahead and kept chilled.
- For extra flavor, infuse the milk with a strip of lemon peel along with the cinnamon stick.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: South African
Nutrition
- Serving Size: 1 tart
- Calories: 210
- Sugar: 12g
- Sodium: 45mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg
