These Cinnamon Milk Tarts are delicious and make a beautiful dessert for the table.


For the Pastry Crusts:
12 ginger biscuits (or digestive biscuits)

For the Filling
800 ml full-cream milk
1 cinnamon stick or 1 level tsp ground cinnamon
1 vanilla pod, split lengthways
3 ‘bruised’ cardamom pods (gently squash them; they are optional)
1 vanilla pod, split lengthways
2 eggs
1/3 cup sugar
1/4 cup cornflour
1/4 cup sifted flour
a pinch of salt
1 tsp ground cinnamon and 1/2 tsp ground nutmeg for sprinkling over

How to
To make the pudding bases, crush the biscuits in a Ziploc bag or clean dish towel using a rolling pin.

Divide the biscuit crumbs between your pudding glasses (something similar to martini glasses usually works well) or ramekins.

To make the filling, heat the milk in a saucepan, along with the cinnamon, cardamom pods, and vanilla, until it just starts to boil, then remove from the heat.

In a heatproof bowl, beat the eggs well, and add the sugar, cornflour, flour and salt. Mix well until combined and smooth.

Remove the cinnamon stick, cardamom and vanilla pods from the milk and slowly add it to the egg mix, whisking as you do. Return everything to the pan to a low heat and stir until the mixture reaches a thick custard-like consistency. This takes just a couple of minutes, so keep your eye on it; you don’t want the mixture to burn.

Remove from the heat, and pour the mixture into your glasses/ramekins and leave to set at room temperature, or if you need to speed things up, in the fridge.

Add a grating of dark chocolate, and a sprinkling of cinnamon and nutmeg just before serving.


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Recipe provided by Sarah Graham, recipe creator and cookbook author. Visit the Sarah Graham food blog to see more.