Mini milk tarts are the perfect bite-sized version of the beloved classic milk tart. With a silky-smooth custard filling, a sprinkle of fragrant cinnamon, and a tender pastry shell, these little treats are as charming as they are delicious. Their small size makes them ideal for parties, dessert platters, tea tables, or simply as a little indulgence to enjoy any time of the day.
The beauty of this recipe lies in its simplicity. By using pre-made mini tart shells, you can have these ready in under an hour, but if you enjoy baking from scratch, you can prepare your own pastry shells for a more personal touch. The custard itself is quick to make, cooked gently on the stovetop until luxuriously thick and creamy, then spooned into the shells and topped with cinnamon for that familiar South African touch.
Ingredients
1 pack of pre-made mini tart shells (or homemade if preferred)
1 can (400 g) condensed milk
1 cup (250 ml) full-cream milk
1 teaspoon vanilla extract
2 tablespoons cornflour (maizena)
2 large eggs
Ground cinnamon for topping
This makes enough filling for about 12–18 mini tarts depending on the size of your shells. If making more, you can easily double the recipe.
Method
1. Prepare the tart shells
If you are using pre-made mini tart shells that are already baked, place them on a large tray or platter and set them aside, ready to be filled later. If your tart shells are made from raw dough, bake them first in a preheated oven at 180°C (350°F) for 10 to 15 minutes until lightly golden. Remove from the oven and allow them to cool while you prepare the filling.
A crisp shell will contrast beautifully with the soft custard, so ensuring they are baked just right is important. Avoid overbaking as this can make them too dry and crumbly.
2. Make the custard filling
In a medium-sized saucepan, off the heat, combine the condensed milk, full-cream milk, eggs, cornflour, and vanilla extract. Whisk together until smooth and lump-free. Mixing everything before heating helps the cornflour disperse evenly and prevents lumps from forming later.
The condensed milk provides sweetness and creaminess, while the cornflour helps thicken the custard without making it too heavy.
3. Cook the custard
Place the saucepan over medium heat. Stir constantly with a whisk or a wooden spoon, making sure to scrape along the bottom and sides of the pan to avoid any scorching. As the mixture warms, it will gradually start to thicken. This process usually takes 5 to 8 minutes.
It is important not to let the mixture boil. Boiling can cause the eggs to curdle, which would ruin the smooth texture of the custard. Aim for a gentle simmer at most, keeping the heat moderate and the movement in the pan continuous.
Once the custard reaches a consistency thick enough to coat the back of a spoon, remove it from the heat.
4. Fill the tart shells
While the custard is still warm, spoon or pipe it into the prepared tart shells. Working while the filling is warm makes it easier to spread evenly and achieve a smooth surface.
If you want a neat finish, use a piping bag with a wide plain nozzle to fill each shell. For a more rustic look, spoon the mixture in and smooth the tops with the back of the spoon.
5. Add the cinnamon topping
Generously sprinkle ground cinnamon over the surface of each tart. The cinnamon not only adds a warm, comforting aroma but also gives the tarts their signature look.
You can lightly dust the cinnamon for a subtle effect or add more for a bolder flavour.
6. Chill until set
Place the filled tarts in the refrigerator for at least 1 to 2 hours, or until completely cool and set. Chilling allows the custard to firm up enough to hold its shape when bitten into, while still being silky and creamy.
Tips for perfect mini milk tarts
- If making your own tart shells, use a basic shortcrust pastry and blind bake until just golden before adding the filling.
- To avoid lumps in your custard, always start mixing your ingredients before applying heat.
- Stir gently but continuously to ensure even thickening.
- For a richer flavour, use fresh vanilla seeds scraped from a pod instead of extract.
- If you prefer a slightly less sweet filling, replace some of the condensed milk with additional fresh milk and increase the cornflour slightly for thickness.
Variations
Mini milk tarts are wonderfully versatile. While the classic version with cinnamon is timeless, there are many ways to add a twist:
- Citrus milk tarts: Add finely grated lemon or orange zest to the custard for a refreshing flavour.
- Chocolate milk tarts: Stir in a few squares of chopped dark chocolate once the custard is cooked, letting it melt completely before filling the shells.
- Spiced milk tarts: Along with cinnamon, sprinkle a touch of ground nutmeg or cardamom for extra warmth.
- Coconut milk tarts: Replace part of the milk with coconut milk and sprinkle toasted coconut on top before chilling.
Serving suggestions
These mini milk tarts are perfect for afternoon tea, dessert platters, or as part of a celebration table. Serve them with a fresh pot of tea, a cappuccino, or a glass of cold milk.
For a party presentation, arrange them on a tiered cake stand, alternating with other small pastries or cookies for a colourful display.
If serving at an outdoor event, keep them chilled until the last moment to maintain the custard’s texture.
Storage
Mini milk tarts keep well in the refrigerator for up to three days. Store them in an airtight container to prevent them from absorbing other fridge odours.
It is best not to freeze milk tarts as the custard can separate and the pastry may lose its crispness when thawed.
Background and origins
Milk tart, or “melktert” in Afrikaans, is a traditional South African dessert with roots tracing back to Dutch settlers. It is loved for its delicate custard filling, often flavoured with cinnamon, and its light, slightly sweet pastry crust.
The mini version keeps all the charm of the original but in a size that’s perfect for sharing and snacking. This modern adaptation suits busy lifestyles and festive occasions, while still paying homage to the classic recipe.
Troubleshooting
- If your custard is too runny, it may not have been cooked long enough. Return it to the heat and stir gently until thicker.
- If lumps appear, quickly whisk the mixture vigorously off the heat to smooth it out.
- If your tart shells become soggy, it may be due to filling them while still very hot or storing them uncovered in the fridge. Always let the shells cool and keep filled tarts in an airtight container.
Making tart shells from scratch (optional)
If you want to make your own shells instead of using pre-made, here is a quick shortcrust pastry recipe:
200 g all-purpose flour
100 g cold butter, cubed
50 g icing sugar
1 egg yolk
2–3 tablespoons cold water
Rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the sugar. Add the egg yolk and water, mixing just until the dough comes together. Wrap in cling film and chill for 30 minutes. Roll out thinly, cut into rounds to fit your tart moulds, and press into place. Prick the base with a fork, line with baking paper, fill with baking beans, and bake at 180°C (350°F) for 10 minutes. Remove the paper and beans and bake for another 5 minutes until golden. Cool before filling.
Conclusion
Mini milk tart tarts are proof that good things often come in small packages. They combine the best qualities of the traditional milk tart — smooth custard, sweet pastry, and cinnamon topping — but in a size that’s easy to serve and enjoy. Whether you choose the convenience of ready-made shells or the satisfaction of making your own, the result will be irresistible little bites of comfort and nostalgia.
Once chilled and set, they are ready to enjoy with friends and family, or to savour quietly with your favourite cup of tea. These tarts have a way of disappearing quickly from the plate, so consider making a double batch if you’re sharing.