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.
store-bought shortcrust pastry
cups (1 L)
Natrel Fine-Filtered 2% milk
cup (60 ml)
cup (250 ml)
tsp (5 ml)
pure vanilla extract
Preheat to 400°F (200°C).
Divide the pastry into 10 balls. Roll out each one on a floured work surface and place them in tart moulds.
Cook in the oven for 20 minutes or until the bottoms are nicely golden.
In a saucepan, add the milk and cinnamon sticks. Cook until the milk is scalding. Remove from heat and let infuse for 10 minutes.
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.
Pour the mixture into the saucepan and reheat on medium heat, mixing with a whisk, until it thickens (about 8 minutes).
Divide the mixture between the tart moulds. Let set in the refrigerator for 2 to 3 hours.