These adorable mini tarts are such an amazing dessert! Crunchy, buttery, not to sweet and filled with a rich milk custard, they can really enchant your tastebuds!
The Balinese Milk Pie is actually an adaptation of the Hong Kong milk tart. It is believed that it has arrived in Indonesia through tourists who might have carried their love for these tarts all the way to Bali.
If we dive deeper into history, we could say that even the Hong Kong Milk Tart is not originally Chinese. It is believed to have Portuguese influence and to have been adapted from the Portuguese egg tart called “Pastel de nata” during the Portuguese colonialism on Macau, which is neighboring Hong Kong.
Start by preparing the pie crust. In a bowl or food processor, mix flour and sugar. Then mix butter in until small crumbles result.
Add the egg, lemon juice and water and mix everything until it forms a dough. Do not over knead! This will make the crust shrink and it will not be that crispy and crunchy anymore. From my experience with tart crusts, it’s better to use a food processor for this, since your hands can melt the butter too soon. Even the food processor can overwork the dough, so just give it some pulses, just enough to bring everything together.
Chill the dough in plastic foil for at least 30 minutes in the fridge.
For the cream, mix the egg yolks well, then add the cornstarch and mix well. Add the condensed milk and milk and mix everything well.
Remove the dough from the fridge and roll it out. Cut even discs out by using a small cup and place the discs in the individual small tart moulds. If you don’t have such small ones, you can also use a muffin tin or bigger tart moulds.
Prick the discs with a fork and then blind bake them for 8-10. Take them out of the oven and pour the cream inside every shell and the bake them for further 15-20 minutes.