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Preheat your oven to 350°F (175°C).
Prepare the Filling:
In a medium saucepan, combine the condensed milk, full-cream milk, and vanilla extract. Stir and heat gently over medium heat until warm.
Thicken the Filling:
In a separate bowl, whisk the cornflour and eggs together until smooth. Gradually add a little of the warm milk mixture to the eggs, whisking constantly to avoid curdling.
Combine:
Slowly pour the egg mixture back into the saucepan with the remaining milk, whisking as you go. Continue cooking over low heat, stirring constantly until the mixture thickens (about 5-7 minutes). Be careful not to let it boil.
Fill the Tart Shells:
Remove the saucepan from the heat once the filling has thickened. Carefully spoon the filling into the pre-made mini tart shells, filling each one almost to the top.
Cool & Set:
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