If you find the idea of making a Milk Tart a bit overwhelming, try these 4 ingredient Mini Milk Tart Truffles. The recipe is basically just melting chocolate, and the end result is a crunchy, creamy, cinnamony treat.
They also have that cute factor, perfect for a high-tea spread!
You can find these mini cupcake moulds online or from certain baking stores. They are also known as Peanut Butter Cup Moulds. As a last resort, you could use mini silicone cups or some tiny cupcake wrappers, although these get a bit fiddly!
For the crust:
- 50g white chocolate, chopped
- 100g shortbread biscuits
For the filling:
- 100g white chocolate, chopped
- 25ml cream (5 tsp)
- 2,5ml cinnamon (½ tsp), plus extra for sprinkling
- Melt the chocolate in the microwave on low heat, stirring every 10 seconds until just melted. Use a food processor or rolling pin to crush the biscuits into fine crumbs.
- Mix in the melted chocolate.
- Press the crust mixture into the cavities of your mould, and freeze for 15 minutes.
- To make the filling, melt the chocolate and cream together in the microwave, using low heat and stirring every 15 seconds until just melted.
- Remove and stir in the cinnamon.
- Carefully pour the filling mixture into the set crust shells.
- Sprinkle with extra cinnamon and refrigerate until set, about 30 minutes.
- Gently remove the mini milk tart truffles from the mould and serve.
- The truffles can be stored in an airtight container in the fridge for 5-7 days.
YOU MIGHT ALSO LIKE:
Perfect for a mid-week family meal. Try this easy Cheesy Mushroom & Spinach Loaded Polenta Recipe
Add a tasty twist to your stokbrood with another braai time favourite, chakalaka.
A different take on the traditional braaibroodjie, how about trying a Bov-roll instead?! Chicken, cheese and Bovril plus soft Portuguese rolls and onion.
This minimal effort milk tart skips the pressure of baking a crust, making sure it has a balanced taste and making sure it bakes evenly before adding the filling. Not sure we’re ever baking a milk tart again.
There’s nothing like some roosterbrood for comfort and nostalgia. While there’s little to beat a warm fresh roosterbrood with butter and apricot jam, we also love this recipe for a savoury version.
Please rate this recipe
This recipe and photo provided by and copyright to Astrid Field from the Sweet Rebellion. Visit The Sweet Rebellion website, and see more of her delectable sweet treat recipes