If you don’t want to make a big milk tart and just the right size for serving then you are at the right place!
Dessert servings, for that little bit extra when you want something sweet after dinner.
From our kitchen to yours, happy baking.
For the Crust:
125ml Butter (at room temperature)
2 Teaspoons Baking Powder
Pinch of Salt
Rub the flour and butter together to form fine crumbs. Add the rest of the dry ingredients, add the beaten egg, mix well.
Using 4 springform cake tins, prepare with some baking paper at the bottom of the springform cake tin. Add the middle piece to the side piece and let the springform cake tin close. Press the crust on all sides and on the bottom till covered completely.
Blind bake for a few minutes, until shells are just turning brown, at 180 Degrees Celsius for about 15 minutes, remove the pearls and baking paper and bake in the oven again for 10 to 15 minutes.
The crust should be golden brown, but not overdone, remove from the oven to cooldown, after the crust have cooled down, set aside.
For the Fillings:
In a microwave safe bowl, add in 1L of milk and 3 tablespoons of butter. Set aside.
In a second bowl add in 125ml of milk with 3 eggs, 2 and a 1/2 tablespoons of flour, 2 and 1/2 tablespoons of cornflour, 180ml white sugar, and a pinch of salt. Mix well with a hand mixer and set aside.
In the microwave, place the bowl with the milk and butter and microwave for 1-2 minutes, till butter has just melted.
While whisking, add in the egg mixture, to prevent lumps.
Place back in the microwave for 5 minutes, whisk again and place back in the microwave for 5 minutes, whisk again, you will see the milk tart mixture is beginning to thicken up, pour onto the crusts of the 4 springform cake tins. Sprinkle with some cinnamon, let it cool down and place in the fridge to set for a few hours.
Remove from the springform cake tins, and serve with some coffee or tea.