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Milo Dinosaur Tarts

Buttery Crusts with Milo Filling

Course: Breakfast, brunch, Snack, tarts
Cuisine: breakfast, desserts, snack, teatime
Keyword: butterytarts, milo, milotarts, pastry, tarts
Servings: 4 people
Ingredients for Tart Base (Makes 12 Medium Tarts)
  • 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
Ingredients for the Filling
  • 1 Cup Milo Up to you how thick you want
  • 8 g powdered gelatine
  • 2 tbsp cold water
Steps for the tart base
  1. Sift flour, corn flour and salt. Set Aside
  2. Cream butter and icing sugar until light and fluffy
  3. Add eggs and beat until well combined
  4. Add flour mixture and beat until just combined ( Do not overbeat)
  5. Cling-wrap dough and chill for 1 hour or until firm.
  6. Preheat oven to 180deg Celcius
  7. 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.
  8. 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.
  9. Remove tart shells from oven and cool completely.
Steps for making the filling
  1. Soak powdered gelatin in 2 tbsp of ice water for 5mins.
  2. Heat up Milo ( the desired sweetness and consistency that you likuntil hot
  3. Add gelatin to the milo
  4. Fill tart shells with the milo mixture and chill in the fridge for at least 4 hours to set the filling.