Small Milk Tart (Scratch)


Units %
Sweet Paste
Margarine New Mrs. J 386g 0
Fat Mandy's 386g 0
Icing Sugar 386g 0
Egg 77g 0
Pastarom Vanilla 8g 0
Cake Flour 1158g 0
Sweet Paste total 0
Filling Part 1
Full Cream Milk 2695g 0
Margarine New Mrs. J 224g 0
Filling Part 1 total 0
Filling Part 2
Cake Flour 179g 0
Instant Custard 44g 0
Egg 404g 0
Castor Sugar 449g 0
Pastarom Vanilla 4g 0
Filling Part 2 total 0
Cinnamon 80g 0
Topping total 0

Working Method

Sweet Paste
  1. Beat Mrs. J, Mandy,s and sugar until light and fluffy.
  2. Add egg and vanilla essence slowly till dispersed then mix in flour on slow till sides of bowl are clear.
  3. Roll sweet paste ± 3 mm thick, cut with a cake ring and line small tart foils, trim edges.
  4. Bake sweet paste for ± 10 minutes until golden in colour at 210° C.

  1. Place milk and Mrs. J. into a pot and bring to a simmer.
  2. Place all ingredients in part 2 into a bowl and mix with a hand whisk.
  3. As soon as milk begins to boil remove from heat and stir in other ingredients with the hand whisk until mixture thickens.
  4. Using a measuring jug pour ± 100 ml into each baked tart base.
  5. Dust with cinnamon.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  


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