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!

Bakeware Silicone Cupcake / Muffin Pan – 12 Cup (Orange) R199, Takealot.com

Metalix 12 Cup Tin Mini Muffin Pan R39, Takealot.com

Silicone Cupcake moulds R210, Takealot.com


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.


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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