Mini Ricoffy Milk Tart Custard Cups

An iconic local treat made even more yum with the addition of SAs Fave Ricoffy! These mini milk tart custard cups are so simple to make, use minimal ingredients and are sure to make you look like a boss in the kitchen

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FULL RECIPE:

Makes 48
Hands-on time: 15 minutes
Hands-off time: 40 minutes

INGREDIENTS

1 rolls (600g) shortcrust pastry, thawed
1 cup fat-free milk, warm
3 tbsp NESCAF Ricoffy
2 tbsp corn flour
tin (288.7g) NESTL Full Cream Sweetened Condensed Milk
3 large eggs
1 tsp vanilla essence (optional)
tsp ground cinnamon

Serving suggestion:
Cup of NESCAF Ricoffy with milk on the side
Mint leaves


*Microwave cooking times may vary due to wattage; use the timings below as a guide.

METHOD

1. Preheat the oven to 180C.
2. Roll the shortcrust pastry out to a thickness of cm and cut small 6cm circles out of the pastry with a small cookie cutter or drinking glass. Each pastry round should be slightly bigger than the muffin hole as it will shrink during baking. *Chefs Tip: Use a clean glass bottle for easy rolling!
3. Press the pastry rounds into 2 lightly greased mini muffin tins to line the cups. Refrigerate the pastry cups for 10 minutes.
4. Prick the base of each pasty casing and bake for 10-12 minutes until the pastry is semi-cooked and slightly golden.
5. Turn the oven temperature down to 175C and set the pastry cases aside to cool while preparing the filling.
6. Whisk the warm milk, NESCAF Ricoffy and corn flour together. *Chefs Tip: Use a large jug for easy pouring later!
7. Add the NESTL Full Cream Sweetened Condensed Milk, eggs and vanilla, if using, and whisk to combine
8. Divide the filling between the pastry cups and fill each to the top.
9. Bake for 18-20 minutes until the custard has set and is cooked through with a slight jiggle when moved.
10. Allow the tarts to cool in the tin for 15 minutes before transferring to a wire rack to cool.
11. Dust the tarts with ground cinnamon. Serve with a warm cup of NESCAF Ricoffy and ENJOY!

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