Mini milk tarts

24 servings Prep: 10 mins, Cooking: 25 mins

By Independent Contributor May 17 2021
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Ingredients (13)

For the pastry
113 g butter
2 cup flour
1 tsp Robertson's baking powder
1 egg
1 tsp vanilla essence
5-6 tbsp milk
For the filling
3 cup full cream milk
2 tbsp butter
4 eggs — separated
1 1/2 cup water
1 cup sugar
1 tsp vanilla essence
1/2 cup Maizena
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Method:

To make pastry

In a food processor process the butter and flour until combined.

In a small bowel mix egg, vanilla essence and milk.

Pour into processor until dough comes together.

The dough should be soft.

Roll between 2 pieces of baking paper and cut to fit cases or make discs.

Bake at 180C for approx 20 to 25 mins or until browned.

To make the filling

In a large saucepan, add milk, sugar and butter and bring to just below boiling point.

In a large bowel whisk maizena, egg yolks and water together until smooth and well combined.

Beat egg whites until stiff.

Add egg yolk and maizena mixture to milk and continue whisking.

It will start to thicken.

Once thick, remove from heat and whisk in beaten egg whites.

To pipe allow mixture to cool slightly so that it can hold its shape.

Sprinkle with cinnamon.

Reprinted with permission from Nasreen Ali, follow along on Instagram.



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