Milktart Pastries Recipe

Milktart Pastries With Whipped Cream

Mini Melktert Cups – A light twist on a classic South African dessert

The perfect summer finger dessert. Our Mini Melktert Cups are great for your dessert table during the hot summer months in South Africa.

Milktart Pastries Recipe

Milktart Pastries With Whipped Cream

In South Africa, milk tart is one of our true favourite desserts, usually in pie or tart form. Melktert or “milk tart is the South African version of the Portuguese pasteis de nata. However, milk tart is not baked but our Mini Melktert Cups are baked with puff pastry and turned into something completely new and tasty. They are the perfect addition to dessert buffets, after-dinner treats or bake sale tables. Treat your family and friends to something new but still familiar during the holiday season.

The great thing about puff pastry is that you can buy it in the store and have it perfect every time. Store-bought puff pastry is as good as you can make it at home. Condensed milk, cinnamon and eggs create the perfect topping and flavours for your cups. These Mini Melktert Cups are great with a cup of coffee or tea and make a great addition to your pastry cookbook or notepad. It’s the classic taste you’re used to with the lightness of puff pastry and freshly whipped cream.

The perfect summer finger dessert. Our Mini Melktert Cups are great for your dessert table during the hot summer months in South Africa.

Mini Melktert Cups Recipe

5 from 1 vote
Recipe by Kerryn du Toit Course: DessertCuisine: GlobalDifficulty: Easy
Prep time

10

minutes
Cooking time

30

minutes
Total time

40

minutes

These delicious pastries with a milk tart filling are the perfect bite-sized treat.

Ingredients

  • 1 tin condensed milk

  • 1 roll puff pastry

  • 3 tsp cornflour

  • 3 tsp Cremora (coffee creamer)

  • 4 eggs

  • 3 cups water

  • Cinnamon

Method – Pastry

  • Roll out your puff pastry and then cut out round circles to fit in the greased cupcake tin.
  • You will then place the pastry into the cupcake tin, lightly pressing it down and piercing it with a fork.
  • You will then bake in an oven at 220 degrees Celsius for 8-10 minutes until puffed up and golden.
  • Once this is done, remove it from the oven and let cool down.
  • METHOD – FILLING
  • Add the Cremora to the 3 cups of water and make sure the mixture is completely integrated. Whisk through.
  • Add the cornstarch to the Cremora mixture and whisk all lumps out.
  • Add the condensed milk and the eggs (one at a time) whacking through the mixture.
  • Next place the wet mixture in the microwave and microwave at high for 7 minutes.
  • Take out and whack all lumps out.
  • Microwave for another 5 minutes and whisk again
  • Take out, and whisk out all lumps and microwave for another 3 minutes.
  • Once this is done put it in the fridge to cool. The mixture will thicken.
  • Once cooled, place the mixture into a piping bag. Pipe into the individual tartlets, sprinkle with Cinnamon and add a dollop of whipped cream to the side to make it a dessert.

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