173 Min
Intermediate
Cremora Milk Tart inspired by Motheo Moremi
400 grams
Puff pastry, frozen, ready-to-bake
385 grams
Nestle Full Cream Sweetened Condensed Milk
45 grams
NESTLÉ Cremora Original
240 grams
Eggs
45 grams
Corn flour, whole-grain, white
2 grams
Spices, Cinnamon, Ground
Instructions
173 Minutes
Step 1
3 Min
Preheat the oven to 200°C. Roll the pastry out to ½ cm thickness and cut small +/- 6cm circles out of the pastry with a small cookie cutter or drinking glass
Step 2
3 Min
Press the pastry rounds into a greased mini muffin tray to line the cups. Prick the base of each pasty casing.
Step 3
8 Min
Blind bake for 8 minutes or until the pastry is golden and cooked through
Step 4
5 Min
Allow to cool in the muffin tray for 5 minutes before placing on a cooling rack to cool completely
Step 5
4 Min
Meanwhile, whisk Nestlé CREMORA Original with 3 cups water until smooth with no clumps In a large, microwave-safe bowl. Whisk in the Nestlé Sweetened Condensed Milk, eggs and corn flour until well combined.
Step 6
15 Min
Microwave on high for 7 minutes, then remove the bowl from the microwave and whisk to prevent lumps from forming. Microwave on high again for 5 minutes. Remove the bowl from the microwave and whisk. Microwave on high for another 3 minutes. Remove the bowl from the microwave and whisk
Step 7
10 Min
Cover and set the bowl aside for 10 minutes to cool slightly
Step 8
3 Min
Spoon the custard mixture into a piping bag fitted with a round nozzle and pipe into the pastry cups
Step 9
2 Min
Allow to cool. Once cool, dust generously with cinnamon
Step10
120 Min
Refrigerate to set for 2 hours or overnight before serving. ENJOY!
Nutrients
Carbohydrates
38.47 g
Energy
333.12 kcal
Fats
18.78 g
Protein
7.46 g
Information per serving
