How to Winter Appetizing Mini chocolate chip milk tarts

How to Winter Appetizing Mini chocolate chip milk tarts Delicious, fresh and tasty.

Mini chocolate chip milk tarts. For the milk tart filling, whisk the eggs, sugar, and corn flour together in a bowl. Heat the milk in a saucepan, once hot, remove from the heat and add one tablespoon of milk at a time to the egg mixture. Constantly whisking whilst adding the milk gradually until combined.

Press dough circles into mini tart pan or mini pan.

Place chocolate chips in a small bowl.

In a small saucepan, bring cream just to a boil.

You can have Mini chocolate chip milk tarts using 10 ingredients and 6 steps. Here is how you cook that.

Ingredients of Mini chocolate chip milk tarts

1. You need 1 box of ready mix chocolate chip cookie mix.

2. Prepare 140 g of butter.

3. You need 2 of large free range eggs.

4. Prepare 115 g of chocolate chips.

5. You need 60 g of sugar.

6. Prepare 11/2 tablespoon of cornflour.

7. It’s 1 cup of milk.

8. It’s 1 teaspoon of vanilla paste.

9. You need 1 tablespoon of butter.

10. Prepare of Cinnamon to dust the tarts.

Pour over chocolate; whisk until smooth.

Transfer to a small bowl; cover and refrigerate until firm.

Beat chocolate mixture until soft peaks form.

Pipe or spoon into tart shells.

Mini chocolate chip milk tarts step by step

1. Preheat oven to 180 degrees C. Prepare the chocolate chip cookie dough as per the instructions on the box..

2. Grease a muffin tray. Divide the dough into balls. Press the balls into the muffin tray to form small cups. Bake for 12 minutes or until golden around the edges. If the center of the cookie cups rises during baking, gently press it down with a teaspoon. Allow to cool in the muffin pan for 5 minutes before taking them out to cool on a wire rack..

3. For the milk tart filling, whisk the eggs, sugar, and corn flour together in a bowl. Heat the milk in a saucepan, once hot, remove from the heat and add one tablespoon of milk at a time to the egg mixture. Constantly whisking whilst adding the milk gradually until combined..

4. Pour back into a saucepan and place on a medium heat whilst continuing to whisk until your custard is thickened, for about 5 minutes..

5. Remove from the heat and whisk in the tablespoon of butter and vanilla paste..

6. Fill the cookie cups with the custard filling and finish off with a light dusting of cinnamon. Serve with a piping hot cup of rooibos tea! :).

Garnish with whipped cream, raspberries and confectioners' sugar if desired.

How to make No-Bake Mini Chocolate Tarts.

Place the cookies in a food processor and mix until crumbled.

The base of these tarts is a basic chocolate chip cookie recipe.

To keep things simple, I wanted to be sure that you could dive right into baking these.