Introduction
Mini Milk Tart Tarts bring a delightful twist to the beloved South African classic. With a rich, creamy filling cradled inside a buttery pastry shell, these individual desserts are perfect for parties, afternoon tea, or whenever you crave a sweet, nostalgic treat. Despite their elegant look, they are surprisingly simple to make with basic pantry ingredients.
If you love traditional milk tart, you’ll absolutely adore these mini versions that deliver the same comfort in perfect little bites.
Ingredients
For the Pastry Crust
- 1 1/2 cups (190g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, cold and cubed
- 1 large egg yolk
- 2–3 tablespoons ice water
For the Milk Tart Filling
- 2 cups (480ml) whole milk
- 1/2 cup (100g) granulated sugar
- 1/4 cup (30g) cornstarch
- 1/4 teaspoon salt
- 2 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (plus extra for dusting)
Optional Toppings
- Powdered sugar (for decoration)
- Ground nutmeg (for sprinkling)
How to Make Mini Milk Tart Tarts
Make the Pastry Crust
In a large mixing bowl, whisk together the flour, sugar, and salt.
Add the cold cubed butter. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture looks like coarse crumbs.
Beat the egg yolk with two tablespoons of ice water. Pour it into the flour mixture and stir with a fork until the dough begins to clump. If it feels dry, add an extra tablespoon of water.
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This resting period helps the dough relax and prevents shrinkage during baking.
Roll Out and Shape the Crust
Preheat the oven to 375°F (190°C).
On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness.
Cut out circles slightly larger than your mini tart pans using a round cookie cutter or an inverted glass.
Press the dough circles gently into greased tart pans. Trim off any excess and prick the bottoms with a fork to prevent puffing during baking.
Line the crusts with parchment paper and fill them with pie weights or dried beans.
Bake for 8–10 minutes. Remove the weights and parchment, then bake for an additional 5 minutes until the crusts are lightly golden.
Let the tart shells cool completely before adding the filling.
Prepare the Milk Tart Filling
Warm the milk in a medium saucepan over medium-low heat until it is hot but not boiling.
In a separate bowl, whisk together the sugar, cornstarch, and salt. Add the egg yolks and whisk until smooth and well combined.
Slowly pour the warm milk into the egg mixture, whisking constantly to prevent the eggs from scrambling.
Transfer the mixture back to the saucepan and cook over medium heat, stirring continuously. The filling will thicken and come to a gentle boil after about 5–7 minutes.
Once thickened, remove the saucepan from the heat. Stir in the butter, vanilla extract, and ground cinnamon.
Let the filling cool slightly before assembling the tarts.
Assemble the Tarts
Spoon the warm milk tart filling into the cooled tart shells, filling them almost to the brim.
Smooth the tops gently with the back of a spoon or an offset spatula.
Place the tarts in the refrigerator and chill for at least 2–3 hours, or until the filling is fully set.
Garnish and Serve
Before serving, dust the tops of the mini tarts with ground cinnamon or powdered sugar for a beautiful finish.
Optionally, sprinkle a touch of ground nutmeg for extra flavor depth.
Serve chilled for the best texture and flavor.
Tips and Variations
Enhance with Spices
For a more complex flavor profile, add a pinch of ground nutmeg, cardamom, or even a splash of almond extract to the filling.
Gluten-Free Adaptation
Use a good-quality gluten-free flour blend to replace the all-purpose flour in the crust. Make sure the blend includes xanthan gum for structure.
Make Ahead
You can make these mini tarts up to 2 days in advance. Store them covered in the refrigerator and dust with cinnamon or powdered sugar just before serving to keep them looking fresh.
Creative Presentation
Top each tart with a small dollop of whipped cream or a few fresh berries for a festive touch.
Storage Tips
Store leftover mini milk tarts in an airtight container in the fridge. They will stay fresh for up to 3 days. If needed, dust with a fresh layer of cinnamon before serving again.
Why You’ll Love These Mini Milk Tart Tarts
Adorable and Bite-Sized
Perfectly portioned, these mini tarts are ideal for sharing or serving at gatherings where you want to impress your guests.
Classic South African Flavor
This recipe stays true to the heart of traditional milk tart with a creamy, spiced custard that’s comforting and delicious.
Flaky, Buttery Crust
The homemade pastry crust is sweet, tender, and the perfect contrast to the silky filling.
Customizable
Feel free to adjust the spices, use different toppings, or even experiment with flavored crusts to make the recipe your own.
Simple Yet Elegant
Although they look impressive, these mini tarts come together easily with simple techniques anyone can master.
Frequently Asked Questions
What is milk tart made of?
Milk tart, or “melktert,” is a South African dessert made with a sweet pastry crust and a creamy custard filling typically flavored with cinnamon and vanilla. The filling is usually thickened with cornstarch and egg yolks.
Can I make milk tarts without baking?
Some traditional milk tart recipes don’t require baking the filling. However, in this mini tart version, baking the crust ensures a firm, flaky base, while the stovetop filling provides the best texture.
Can I use pre-made tart shells?
Yes, you can use store-bought mini tart shells if you want to save time. Simply prepare the filling as directed and spoon it into the ready-made shells.
What can I substitute for whole milk?
You can use 2% milk, but whole milk gives the filling the richest, creamiest texture. For a dairy-free option, try full-fat coconut milk, though it will slightly alter the flavor.
How long do mini milk tarts last?
Properly stored in the refrigerator, mini milk tarts will stay fresh for up to 3 days. Cover them with plastic wrap or keep them in an airtight container.
Can I freeze mini milk tart tarts?
It’s not recommended to freeze them, as the custard filling can separate and become watery upon thawing. They’re best enjoyed fresh within a few days.