MILK TART IN AGLASS (MINI MELKTERT VERRINES)

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

  1. 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.
  1. 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.
  1. 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.
  1. 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! 🥛🍰✨

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