Cinnamon Milk Tart Cups

Servings 12
Difficulty Beginner
Total Time 1 hour

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INGREDIENTS

  • 5 Tbsp (75ml) sugar
  • 2 Tbsp (30ml) cake flour
  • 3 Tbsp (45ml) cornflour
  • 3 cups (750ml) milk
  • 2 tsp (10ml) Hinds Spices Cinnamon
  • 1 cinnamon stick
  • 3 Tbsp (45ml) butter
  • 4 egg yolks
  • 1 tsp (5ml) vanilla essence
  • Pinch of salt
  • 1 x roll TODAY Puff Pastry, thawed
  • 1 Tbsp (15ml) Hinds Spices Cinnamon

METHOD

  • Mix the sugar, flour and cornflour to a paste with a little of the milk.
  • Gently warm the remaining milk with the Hinds Spices Cinnamon and cinnamon stick, remove the stick before adding the cornflour mixture.
  • Return the saucepan to the heat and cook for 15 minutes, stirring until thick and smooth.
  • Remove from heat and stir in the butter. When cool add the egg yolks one at a time, mixing well.
  • Add vanilla essence and salt.
  • Unroll pastry and cut 12 x 6 cm circles with a cookie cutter and place in a muffin tray.
  • Spoon the custard filling into the pastry cups.
  • Bake in a hot oven at 230° C for 10 minutes, reduce the heat and continue until the pastry is browned and the filling is cooked, approximately 15 minutes.
  • Sprinkle Hinds Spices Cinnamon over the top just before serving.