These mini version of the traditional milktart are the perfect dessert to pack for a picnic
If you are South African, then you are no stranger to milktart. This dessert draws many parallels to a custard tart, but with a few differences. The first is that the custard has a wonderful spicy note thanks to the cinnamon and nutmeg. The second is that there is a higher ratio of milk to eggs, than in a more traditional custard tart, so has a softer set.
I often make this recipe, but was wanting to take it for a picnic and so wanted a smaller version which would be an individual serving. I also wanted to change the crust a bit, looking for something a bit more sturdy to be transported.
The original recipe to my milktart can be found here.
FOR THE PASTRY
- 240g cake flour
- 130g cold butter, cubed
- 75g icing sugar
- 50g egg yolks
- 2 tsp vanilla essence
- Place the cake flour, icing sugar and cold butter in a food processor. Blitz until the mixture resembles breadcrumbs.
- Combine the egg yolks and vanilla essence together and slowly stream into the flour mixture.
- When it begins to clump, but before it comes together, remove from the processor and work into a single dough by hand. It’s important not to overwork it in the food processor.
- Place in the fridge to rest for 30 minutes.
- When ready to use, roll out to 3mm thick and place into your jumbo muffin tins.
- Place the pastry-lined muffin tins in the freezer for 20 minutes.
- Pre-heat the oven to 180° Celsius.
- Remove the tins from the freezer, line them with baking paper, fill them with baking beans and blind bake the pastry for 20 minutes.
- Remove the baking beans and bake the pastry for a further 5 minutes. The pastry shells are now ready to use for the mini milktarts.
FOR THE MINI MILKTARTS
- 650ml milk
- 3 cinnamon sticks
- a generous grating of fresh nutmeg
- 25g cake flour
- 25g corn flour
- 200g caster sugar
- 180g butter
- 1/2 tsp vanilla essence
- 3 eggs, yolks and whites separated
- ground cinnamon, for dusting
- Leave the oven pre-heated to 180° Celsius.
- Once the shells comes out of the oven, you can begin making the custard.
- Place 325ml of the milk, the cinnamon sticks and the nutmeg in a medium size saucepan. Heat over medium heat until the milk starts to boil.
- Whilst the milk is heating, mix the remaining 325ml milk with the flour, corn flour and sugar and set aside.
- Once the milk in the saucepan comes to a boil, reduce the heat and add in the flour/milk mixture and return to medium heat, stirring continuously.
- Then add in the butter and continue to stir until all butter is melted.
- Finally, add in the egg yolks and stir until the custard thickens and looks velvety.
- Pass the custard through a sieve to remove the cinnamon and strain out any lumps.
- Beat the egg whites until stiff peaks form and fold into the custard mixture. Pour the custard into the pastry shells.
- Bake for around 15-20 minutes, until the custard is set, with a slight wobble in the middle.
- Let the mini milktarts cool to room temperature, before putting them in the fridge to chill for at least 3 hours.
- Dust with cinnamon before serving.
Recipe by adventureswithsugar.com