Milk Tarts

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Serves: 12 (2 tarts per serving)

Prep Time: 10 minutes

Cook Time: 30 minutes


2 cups plus 2 tablespoons granulated sugar, divided

1 cup all-purpose flour

4 eggs, beaten

1/2 cup unsalted butter, melted and cooled

3 cups whole milk

1 tablespoon cinnamon


01Preheat oven to 400 F. Coat two standard muffin pans generously with cooking spray.
02In a large bowl, combine 2 cups of the sugar and the flour.
03Add the beaten eggs and melted butter, and whisk to combine. Then, one cup at a time, add the milk and whisk until well incorporated.
04Using a ladle, pour the mixture into the muffin pans; each well should be about 3/4 full.
05Place the tarts in the middle rack of the oven and bake for 25 to 30 minutes, or until the edges have browned and the tops are golden.
06As the tarts are baking, mix together the remaining 2 tablespoons sugar and cinnamon in a small bowl.
07Remove the tarts from the oven and sprinkle the cinnamon sugar mixture evenly over the tops.
08Let the tarts cool. Gently run a butter knife around the sides of the tarts to lift them out of the muffin tins. Store in the refrigerator until ready to serve. Serve at room temperature.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.