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.
Steps for making the filling
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.