Milktart Pastries Recipe

Milktart Pastries With Whipped Cream

Mini melktert cups: Tiny bits of proudly South African flavours

If you want a fun twist n classic South African desserts, we’ve got you covered. These mini melktert cups are the braai snacks you need this weekend.

Milktart Pastries Recipe

Milktart Pastries With Whipped Cream

Look, we all love dessert but if there’s one that we South Africans are probably most fond of, it’s melktert. This creamy custard pie with cinnamon is one of our most iconic recipes and yet we think that it deserves a twist. We want to keep the flavour but add a fun twist to the party. These mini melktert cups are easy to make if you’re not used to making your own custard and they taste just as incredible when done.

Mini melktert cups suggestions

Remember, that buttery puff pastry is still perfect when it’s store-bought. You will be par baking these cups and if you don’t want the bottom to puff too much, weight them down with some rice or sugar. You can either use a microwave to make the custard but you can also use a double boiler. Not only should you decorate them with cinnamon, but you can also add some cocoa powder or chocolate chips to make them look more fun.

ALSO READ: Creamy baked melktert recipe for the classic dessert

If you want a fun twist n classic South African desserts, we’ve got you covered. These mini melktert cups are the braai snacks you need this weekend.

Last updated on 23 November 2022

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°C 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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