5-Ingredient Milk Tarts

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. Press the pastry rounds into a greased mini muffin tray to line the cups. Prick the base of each pastry casing.

Blind bake for 8 minutes or until the pastry is golden and cooked through. Allow to cool in the muffin tray for 5 minutes before placing on a cooling rack to cool completely.

Whisk the non-dairy creamer 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.

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.

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

Spoon the custard mixture into a piping bag fitted with a round nozzle and pipe into the pastry cups. Allow to cool. Once cool, dust generously with cinnamon.

Refrigerate to set for 2 hours or overnight before serving. ENJOY!