Milk Tart
Servings 24 mini tarts
Ingredients
- 1 400g TODAY® Original shortcrust pastry, ready rolled
- 2 cups (250ml) milk
- 1 cinnamon stick
- ¼ cup sugar
- 2 Eggs
- 3 tbsp (45ml) cornflour
- 3 tbsp (45ml) flour
- ½ tsp (2.5ml) vanilla essence
- 2 tbsp (30ml) butter
- 1 tsp (5ml) Hinds Spices Cinnamon
Instructions
- Preheat the oven to 180°C.
- Roll out the TODAY® Original shortcrust pastry, cut out 24 x 4cm round discs and line 2 x mini muffin trays
- MAKING CUSTARD:
- Heat the milk and the cinnamon stick over a gentle heat just before boiling
- Whisk together the sugar, eggs, cornflour and flour.
- Pour the hot milk mixture into the egg mixture and whisk continuously
- Return the mixture to the heat and cook, stirring until the mixture thickens. Once thickened and it comes to the boil, remove from the heat and stir in the vanilla essence and butter
- Let the custard cool slightly, spoon the custard into the pastry cases and bake for 15 minutes.
- Remove from the oven, set aside to cool and dust over ground cinnamon.
Ingredients
Method
1
Preheat the oven to 180°C.
2
Roll out the TODAY® Original shortcrust pastry, cut out 24 x 4cm round discs and line 2 x mini muffin trays.
Make the custard:
3
Heat the milk and the cinnamon stick over a gentle heat just before boiling.
4
Whisk together the sugar, eggs, cornflour and flour.
5
Pour the hot milk mixture into the egg mixture and whisk continuously.
6
Return the mixture to the heat and cook, stirring until the mixture thickens. Once thickened and it comes to the boil, remove from the heat and stir in the vanilla essence and butter.
7
Let the custard cool slightly, spoon the custard into the pastry cases and bake for 15 minutes
8
Remove from the oven, set aside to cool and dust over ground cinnamon.
More recipes to try
