There are recipes. And there are recipes that back you up on leftovers left by the first recipe itself. This is one of them.
Couple of weeks back, I had an order for eggless cakes leaving me with odd amounts of condensed milk since it is locally available only ( in an even odder) amount of 395 gram tins. Regular home bakers are often faced with this situation and with a non wastage policy I strictly follow, back up recipes are most likely to be on my mind soon after an order.
If condensed milk happens to be one of your baking leftovers, then this is your go to recipe. Cinnamon Custard Tarts stay true to what I love to post on my blog. Simple and quick.
Before I proceed with my post, I am still practicing my tart making skills. I have noticed the edges of my homemade tarts still need an expertise touch. So do bear up with the photographs that follow. However taste is something I haven’t comprised on and these tarts are sure to delight specially cinnamon lovers like myself.
130 gms self raising flour
1 tbsp icing sugar
90 gms, chilled butter cut in cubes
1 egg yolk
1 tbsp chilled water
200 gms condensed milk, sweetened
¾ cups of milk
1 tbsp custard powder
½ tbsp cornflour
2 tsp vanilla essence
1 tsp ground cinnamon
- Preheat the oven to 200 degrees C. In a processor, process together chilled butter cubes, flour and icing sugar until a crumble like mixture is formed. Add egg yolk and water and process for another round until the ingredients come together lightly. Tip mixture on to a lightly floured surface and knead gently until smooth. Wrap dough in a cling wrap and chill for 30 minutes.
- Grease your tart tins lightly with butter or oil. Roll out dough gently using a rolling pin and roll over the pie tin. Using your fingers gently tip down the dough to take the shape of the tart tin cavity and using a sharp knife cut of the edges and remove the extra dough.
- Prick the bases of each tart using a fork. Cover and chill for a further 30 minutes.
- Place tart tins on the baking tray and cover each cavity with baking paper squares over each tart. Place uncooked beans or rice and blind bake for 10 minutes or until very lightly browned.
- Turn off the oven and allow tarts to cool once removing the uncooked beans or rice over it.
- To prepare the custard filling, combine condensed milk and regular milk in a saucepan. Stir until combined.
- In a mixing bowl combine custard powder, cornflour, egg and vanilla essence. Slowly add the milk mixture and using a whisk gently stir. Add this entire mixture back into the saucepan and over low heat cook for 8-10 minutes until thickened. Pour into prepared tarts and chill for an hour atleast.
- Sprinkle with cinnamon powder and serve.
Hope you enjoy this recipe and maybe try your own variations with fruit or berries. Enjoy this delight in the meantime while I work on my next post, another simple and quick baked treat.
Until then happy baking and do follow my regular posts on Instagram @annaceta89