Tip : The eggs should be room temperature and the milk and butter should be warm, but not hot. Fill the muffin tins as soon as the batter has been mixed as the batter tends to separate.
Ingredients
- 2 1/2 cups milk
- 1 3/4 cups sugar
- 3 whole eggs
- 3/4 cup all-purpose flour
- 2 tbsp unsalted butter
- powdered sugar for dusting
Makes: 10 x 14inch rectangle, 3inch height
Instructions
- Gather all ingredients before starting the recipe.
- Preheat to
375 °F. - Combine 1 3/4 cups sugar and 3 whole eggs in a mixing bowl and mix well with a hand mixer.
- Warm 2 1/2 cups milk and 2 tbsp unsalted butter in microwave safe dish and heat on high until butter melts, about 1 1/2 minutes.
- Add 3/4 cup all-purpose flour to sugar and eggs and mix until combined.
- Add warm milk and butter to flour mixture, mix until blended and smooth.
- Spray each mini muffin tin with vegetable spray.
- Pour batter into a 2 cup measuring cup, the batter should be on the thinner side, thinner than pancake batter. Fill mini muffin tins about 3/4 full from the measuring cup.
- Bake for approximately 20-30 minutes, check the bottom to see if it has browned. The top does not need to be brown but the edges should be browning.
- Allow tarts to cool in the pan for 5-10 minutes, then carefully remove from pan. Dust with powdered sugar.