Ohhh yes — Mini Milk Tart Tarts are the cutest, creamiest little South African dessert gems Think: buttery crusts filled with silky, vanilla-infused custard and topped with a dusting of cinnamon. They’re perfect for tea time, parties, or just because.
Here’s a foolproof recipe for the mini version of the beloved Melktert — crisp shell, creamy center, and all the cozy feels:
🇿🇦 Mini Milk Tart Tarts (Melktertjies)
Ingredients (makes 12–15 mini tarts):
For the Crust:
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1 ½ cups all-purpose flour
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½ cup powdered sugar
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½ cup (1 stick) cold butter, cubed
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1 egg yolk
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1–2 tablespoons cold water
For the Filling:
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2 cups whole milk
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2 tablespoons flour
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2 tablespoons cornstarch
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⅓ cup sugar
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1 egg
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1 teaspoon vanilla extract
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1 tablespoon butter
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Ground cinnamon, for dusting
Instructions:
1. Make the Crust:
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In a bowl, mix flour and powdered sugar.
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Rub in cold butter with fingertips until sandy.
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Add egg yolk and water until it forms a soft dough (don’t overwork).
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Press into a disc, wrap, and chill for 30 mins.
2. Form the Mini Shells:
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Preheat oven to 350°F (180°C).
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Roll out dough and press into greased mini tart pans or a muffin tin.
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Prick bases with a fork.
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Bake for 12–15 minutes until lightly golden.
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Cool completely.
3. Make the Custard Filling:
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In a saucepan, heat 1 ½ cups of the milk until just simmering.
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In a separate bowl, whisk together flour, cornstarch, sugar, egg, and remaining ½ cup milk.
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Slowly pour hot milk into the egg mixture while whisking (tempering).
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Return everything to the saucepan, cook on medium-low, whisking constantly until thickened (like a soft pudding).
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Remove from heat, stir in butter and vanilla.
4. Fill the Tarts:
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Spoon or pipe warm custard into cooled crusts.
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Smooth the tops and sprinkle generously with cinnamon.
5. Chill & Serve:
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Let set in fridge for at least 1–2 hours to firm up.
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Serve cold, with a side of nostalgia.
Tips:
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Want to shortcut the crust? Use store-bought tart shells or puff pastry circles baked in a muffin tin.
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Add a touch of almond extract or a cinnamon stick to the milk for extra flavor infusion.
Want to do a crustless version, a chocolate swirl remix, or a big tart for slicing? I’ve got you!