Milk tarts

The great taste of fresh milk comes through in these tarts. They make a satisfying dessert with their tasty sweetness and notes of cinnamon and vanilla. I love to eat them during a winter afternoon after an outdoor activity with the family, when everyone needs a little comfort. These creamy and spicy tarts will bring smiles all around at snack time.

Serves
10 TARTS
Preparation
20 min
Cooking
20 min
Cooling
3h
Ingredients
  • 1 store-bought shortcrust pastry
  • 4 cups Natrel Fine-filtered 2% milk
  • 2 cinnamon sticks
  • 3 eggs
  • ¼ cup all-purpose flour
  • 1 cup sugar
  • 1 tsp. pure vanilla extract
Preparation
  1. Preheat to 400°F (200°C).
  2. Divide the pastry into 10 balls. Roll out each one on a floured work surface and place them in tart moulds.milk tart
  3. Cook in the oven for 20 minutes or until the bottoms are nicely golden.
  4. In a saucepan, add the milk and cinnamon sticks. Cook until the milk is scalding. Remove from heat and let infuse for 10 minutes.milk tart
  5. Meanwhile, in a bowl, add the eggs, flour and sugar. Mix using a whisk. Remove the cinnamon sticks from the milk. Add the vanilla extract and hot milk to the bowl containing the flour mixture.
  6. Pour the mixture into the saucepan and reheat on medium heat, mixing with a whisk, until it thickens (about 8 minutes).
  7. Divide the mixture between the tart moulds. Let set in the refrigerator for 2 to 3 hours.milk tart

Find all products in this recipe

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