Ingredients
For the Crust:
- 100g (about 3.5 oz) digestive biscuits or graham crackers, crushed
- 50g (about 1.75 oz) unsalted butter, melted
- 1 tbsp sugar (optional)
For the Milk Tart Filling:
- 2 cups milk
- ½ cup sugar
- 1 tsp vanilla extract
- 2 large eggs
- 3 tbsp cornstarch
- 1 tsp ground cinnamon
- Pinch of salt
- 2 tbsp butter
For Garnish (optional):
- Ground cinnamon
- Whipped cream
- Fresh fruit (berries or sliced fruit)
Instructions
- Prepare the Crust:
- In a bowl, combine crushed biscuits, melted butter, and sugar (if using). Mix until well combined.
- Spoon about a tablespoon of the crust mixture into the bottom of small glasses or jars and press down to form a base.
- Make the Milk Tart Filling:
- In a saucepan, heat the milk, sugar, and vanilla extract over medium heat until it starts to warm but not boil.
- In a separate bowl, whisk together the eggs, cornstarch, ground cinnamon, and salt until smooth.
- Slowly pour the warm milk mixture into the egg mixture, whisking continuously to temper the eggs.
- Return the mixture to the saucepan and cook, stirring constantly, until it thickens (about 5-7 minutes). Remove from heat and stir in the butter until melted and smooth.
- Assemble the Verrines:
- Once the filling has cooled slightly, pour it over the biscuit crust in your glasses, filling each about ¾ full.
- Allow the jars to cool to room temperature before refrigerating for at least 2 hours to set.
- Serve:
- Before serving, sprinkle ground cinnamon on top, add a dollop of whipped cream, and garnish with fresh fruit, if desired.
Tips
- For added flavor, consider infusing the milk with a cinnamon stick or other spices while heating.
- These can be made a day in advance for easy entertaining.
Enjoy your Mini Milk Tart in a glass, a charming twist on the classic dessert! 🥛🍰✨