I have been getting so many requests lately for this recipe. It must be party time for everyone and this recipe is perfect to make and enjoy!! The great thing about this recipe (besides how yummy it comes out every time!) is that it makes about 3 dozen milk tarts, which means it is the perfect dessert to bring to a gathering.
4 extra large eggs or 5 large eggs
3 cups of granulated sugar
1 1/2 cups of all propose flour
3 cups milk
1 cup of butter (soften at room temp)
1 lemon, peeled
1 teaspoon of pure vanilla* optional
Confectioners sugar, for dusting* optional
Preheat oven at 350 degrees F.
Grease cupcake pans. Since the tarts tend to caramelize and stick when baked, it’s best to make sure you
grease the pans real well. Then leave aside.
Using a small saucepan over medium heat, add the milk and lemon peels and bring to a slow simmer.
Remove from heat and let the milk become infused with the lemon flavor. Don’t forget to remove the peels before you use the milk in the recipe.
In a large bowl, add the eggs and sugar and beat until a creamy consistency. Then add the soften butter, then add the flour a little at a time.
Add the lemon-infused milk as well as vanilla and beat everything well together.
This batter has a different texture, unlike a cake batter, it’s very runny. So resist the urge to add more flour.
Once everything is well mixed fill tins about 3/4 of the way.
Place in preheated oven and bake for 40-45 minutes, depending on your oven, or until tops are a nice and golden color.
The tarts will be a creamy but firm texture on the inside, and lightly crisp and caramelized on the outside.
Even though you’ll be tempted eat them right away. Make sure to wait till they are cooled off completely, before you bite into them.
Before you serve, dust them with confectioners sugar.