Milo Dinosaur Tarts – Buttery crust with sweet creamy Milo Filling
Do you love Milo? I love it so much as a kid. Especially those from the Milo Trucks because they are always so thick and rich! These Milo tarts bring back memories because they remind me of the Milo from the Milo Truck but in a more solid form. These milo tarts are pretty easy to make! All you need is a tart crust which you can make from scratch (Recipe below) or you can buy them from the stores (Phoon Huat Sells them) The filling is just basically Milo mixed with a little gelatine that helps to set the filling.
I made my own tart crust for this. I baked them in these tart foils that are the perfect size for a tea time snack. They are pretty deep as well so it can hold more Milo filling. Prebake them before pouring the milo filling in it.
The milo filling for the milo tarts is super easy to make. You wont believe!!! You simply make your own Milo according to the thickness you desire. I like mine extra thick and rich (GAO GAO)! So for one cup of milo, in went 3 heaps of milo powder. I added in half cup water to dissolve the powder and the other half milk. Pour 2 tbsp of cold water over 8g of powdered gelatin to set the powder. After tt, heat up your prepared 1 cup of milo until hot. Add in the gelatin and stir to mix completely. HOW EASY IS THIS! and then you pour the milo into the baked tart shells and leave to set in the fridge completely.
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And you will be rewarded with a delicious Milo Tart after that waiting 🙂 Do check out some of my other tart recipes. My No bake nutella tart and Healthy Avocado Mousse Tarts are our family favourites!
Do comment in the post below or tag me on Instagram: @sherbakes if you attempt your very own Milo tarts. Would love to share your joy in baking adventures
Buttery Crusts with Milo Filling
- 90 g unsalted butter softened
- 45 g icing sugar sifted
- 1/2 large egg beaten
- 150 g plain flour
- 20 g corn flour
- ¼ tsp salt
- 1 Cup Milo Up to you how thick you want
- 8 g powdered gelatine
- 2 tbsp cold water
Sift flour, corn flour and salt. Set Aside
Cream butter and icing sugar until light and fluffy
Add eggs and beat until well combined
Add flour mixture and beat until just combined ( Do not overbeat)
Cling-wrap dough and chill for 1 hour or until firm.
Preheat oven to 180deg Celcius
When ready to use, roll out dough to about 3mm thick and using a round cutter larger than your tart shell, cut out circles and place inside tart shell. Press to completely cover the tart shell. Trim off excess using a knife.
Use a fork to prick the base of the tart shell, then bake at 180°C for 15-20 minutes, until tart shells are golden brown.
Remove tart shells from oven and cool completely.
Soak powdered gelatin in 2 tbsp of ice water for 5mins.
Heat up Milo ( the desired sweetness and consistency that you likuntil hot
Add gelatin to the milo
Fill tart shells with the milo mixture and chill in the fridge for at least 4 hours to set the filling.
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