Makes 36
Hands-on time: 20 minutes
Hands-off time: 2 hours 25 minutes
INGREDIENTS
6 sheets Pnp Phyllo Pastry, defrosted
Ā¼ cup (60g) butter, melted
3 cups (750ml) PnP UHT Full Cream Milk
1 cup NestlƩ Sweetened Condensed Milk
2 large cinnamon sticks
ā Ā cup custard powder
2 tbsp cinnamon powder, to dust
METHOD
1. Preheat the oven to 160ĀŗC on fan-assist and grease a 12-hole muffin tray.
2. Place 1 sheet of Pnp Phyllo Pastry on the counter and lightly brush with melted butter. Place another sheet of pastry over and repeat this until all the sheets have been used and the final layer is melted butter.
3. Using a sharp knife, cut the pastry into 12 even squares (4x3).
4. Place the pastry squares in the prepared muffin tin, gently pressing the base to create a beautiful parcel.
5. Bake the pastry for 20-25 minutes until golden and crispy.
6. While the pastry is baking, prepare the milk tart filling. Add 2 cups of the PnP UHT Full Cream Milk, NestlƩ Sweetened Condensed Milk, and cinnamon sticks to a medium saucepan. Whisk and bring the mixture to a simmer.
7. In a large mixing bowl, add the custard powder and remaining 1 cup of cold milk. Whisk the mixture well, ensuring the custard powder has completely dissolved. Transfer the custard-milk mixture to the saucepan containing the hot milk mixture and whisk over low heat for 1-2 minutes until a smooth custard has formed. Remove the cinnamon sticks and set aside until needed. *Chefās Tip: If the custard forms lumps, pass it through a sieve for a smooth texture.
8. Transfer the baked pastry to a large baking tray and divide the custard between the parcels. Use the back of a spoon to smooth the top.
9. Dust the top of the custard with cinnamon powder and refrigerate to set for 2 hours.
10. Once set, serve as the perfect dessert or tea time treat and ENJOY!
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