5-Ingredient Cremora Milk Tarts

Makes 34




For the base:

1 roll store-bought shortcrust pastry (400g) 

1 tin NESTLÉ Condensed Milk

3 tbsp NESTLÉ Cremora

4 eggs

3 tbsp corn flour


Serving suggestions:

Ground cinnamon

*Stylist to confirm all quantities




  1. Preheat oven to 200°C.

  2. Roll pastry out to ½ cm thickness and cut small +/- 6cm circles out of pastry with a small cookie cutter or drinking glass.

  3. Press pastry rounds into a greased mini muffin tray to line the cups. 

  4. Prick the base of each pasty casing and blind bake for 8 minutes until pastry is golden and cooked through.

  5. Allow to cool in the muffin tray for 5 minutes before placing on a cooling rack to cool completely.

  6. Meanwhile, whisk NESTLÉ Cremora with 3 cups water until smooth with no clumps in a large, microwave-safe bowl. 

  7. Whisk in the condensed milk, eggs and corn flour until well combined.

  8. Microwave on high for 7 minutes, then remove the bowl from the microwave and whisk to prevent lumps from forming.

  9. Microwave on high again for 5 minutes.Remove the bowl from the microwave and whisk.

  10. Microwave on high for another 3 minutes.Remove the bowl from the microwave and whisk.

  11. Cover and set the bowl aside for 10 mintutes to cool slightly.

  12. Spoon the custard mixture into a piping bag fitted with a round nozzle and pipe into the pastry cups and allow to cool. 

  13. Once cool, dust generously with cinnamon and refrigerate to set for 2 hours or overnight before serving. ENJOY!