Mini Ricoffy Milk Tart Custard Cups

Makes 48 Hands-on time: 15 minutes Hands-off time: 40 minutes INGREDIENTS 1½ rolls (600g) shortcrust pastry, thawed 1¼ cup fat-free milk, warm 3½ tbsp NESCAFÉ Ricoffy 2 tbsp corn flour ¾ tin (288.7g) NESTLÉ Full Cream Sweetened Condensed Milk 3 large eggs 1 tsp vanilla essence (optional) ½ tsp ground cinnamon Serving suggestion: Cup of NESCAFÉ Ricoffy with milk on the side Mint leaves *Microwave cooking times may vary due to wattage; use the timings below as a guide. METHOD 1. Preheat the oven to 180°C.

2. Roll the shortcrust pastry out to a thickness of ⅓cm and cut small 6cm circles out of the pastry with a small cookie cutter or drinking glass. Each pastry round should be slightly bigger than the muffin hole as it will shrink during baking. *Chef’s Tip: Use a clean glass bottle for easy rolling!

3. Press the pastry rounds into 2 lightly greased mini muffin tins to line the cups. Refrigerate the pastry cups for 10 minutes.

4. Prick the base of each pasty casing and bake for 10-12 minutes until the pastry is semi-cooked and slightly golden.

5. Turn the oven temperature down to 175°C and set the pastry cases aside to cool while preparing the filling.

6. Whisk the warm milk, NESCAFÉ Ricoffy and corn flour together. *Chef’s Tip: Use a large jug for easy pouring later!

7. Add the NESTLÉ Full Cream Sweetened Condensed Milk, eggs and vanilla, if using, and whisk to combine

8. Divide the filling between the pastry cups and fill each to the top.

9. Bake for 18-20 minutes until the custard has set and is cooked through with a slight jiggle when moved.

10. Allow the tarts to cool in the tin for 15 minutes before transferring to a wire rack to cool.

11. Dust the tarts with ground cinnamon. Serve with a warm cup of NESCAFÉ Ricoffy and ENJOY! ​

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