This 15-minute milk tart will soon become a family favourite!
- 15 mins + setting
- 200g packet tennis biscuits, crushed
- 80g butter, melted
- 385g tin condensed milk
- 750ml milk
- 100ml cornflour
- 80ml water
- 5ml vanilla essence
- 2 eggs
- pinch salt
- ground cinnamon, for dusting
- Blitz the biscuits until fine. Mix in the butter and press into a 27cm fluted tart dish. Chill in the fridge. Combine condensed milk and milk, and microwave for 3 minutes.
- Combine the cornflour, water, vanilla, eggs and salt. Stir this mixture into the condensed milk mixture until smooth. Microwave for about 5 minutes, stirring every minute, until starting to thicken. Pour over the biscuit base. Keep aside until set and cooled. Dust with cinnamon.
The custard is ready when it coats the back of a spoon; if you draw a line through it with your finger, it shouldn’t rejoin.
Magazine issue date: November, 2016