For me, leftover milk = milk tart. After making the rosewater and cardamom tart I was inspired to try other flavours. I'm currently in a coffee mood, so it's no surprise that coffee made it's way into these little tarts.
I decided to make mini tarts rather than one large tart. I don't have any tart cases, so I have used a standard muffin tin. I also used a Texas size muffin tin for some of the pastry as I couldn't decide which was a better size tart. Either way they were good! I'll let you decided what size you prefer.
The amount of coffee in this is adjustable. I used just enough to give a slight coffee flavour. You can of course use more. Taste the milk before you add it to the egg mixture to see if it's enough for your taste. Remember that you will be adding a cup of sugar to it, so you want the milk to be strong in flavour.
Coffee Milk Tarts
Makes 32 muffin tarts, or 16 Texas muffin tarts
1 cup sugar
4 cups flour
2 tsp baking powder
pinch of salt
4 ½ cups milk
3 Tbs instant coffee (I used Moccona dark roast)
1 pinch vanilla powder, or 1 tsp vanilla essence
3 eggs, room temperature
1 cup sugar
2 Tbs flour
2 Tbs cornflour
100g butter, cold
pinch of salt
Preheat your oven to 180°C.
We start with the pastry.
Cream the butter and sugar well. Add the egg and mix until combined.
Add the rest of the pastry ingredients and mix until it forms a stiff dough. The dough doesn't need to rest, so you can roll it out immediately and press it into your tart tins/muffin tin. Once the pastry has been pressed into your tins, bake it for 10 minutes for small tarts or 15 minutes for larger tarts. I used baking paper to cover the pastry and filled it with baking beans, you can use regular beans or rice if you don't have baking beans. Remove from the oven and set aside to cool completely.
Now move on to the filling.
Place your milk in a heavy bottom saucepan on medium heat. Add your coffee and vanilla and bring to the boil.
In the meantime, in a bowl, place your eggs. Give it a whisk until they are broken. Then add the sugar, flour, cornflour and salt and give another whisk until it's all combined.
Your milk should be boiling by now. Add one ladle of the warm milk to your egg mixture while whisking continuously. Add another ladle. Then add the rest of the milk. This process is known as tempering, and it prevents the eggs from curdling.
Return your mixture to your saucepan and put it back on the heat. Cook it until it thickens. Once it's reached the desired consistency, remove from the heat and add in your cold butter. Pour mixture into cooled tart cases. Pop in the fridge to set over night.
Before serving, decorate with crushed pistachios and a sprinkle of cinnamon.