Peanut butter brittle milk tart

Recipe from: 04 July 2011

Ingredients 8
Servings 8
Time 5 mins

Ingredients

  • 2
    eggs
  • 2
    Tbs
    cornflour
  • 10
    ml
    custard powder
  • 2 1/2
    cup
    milk
  • 2
    Tbs
    butter
  • 250
    g
    condensed milk
  • 1
    tsp
    vanilla essence
  • 100
    g
    peanut brittle, chopped
 

Method

15 mins
 
 In a large jug, whisk together the eggs, cornflour, custard powder and 1 cup of the milk.
Heat the remaining milk in a large pot to warm through.
Add butter and condensed milk to the warm milk and stir constantly.
Just before the milk comes to the boil, remove from the heat and add the egg mixture. Mix well and return to heat, stirring constantly for 10 minutes or until the mixture thickens.
Remove the mixture from the heat, add vanilla and all but a handful of the chopped peanut brittle.
Spoon into pastry cases while mixture is still warm.
Top each tart with a shard of the remaining peanut brittle. Refrigerate until ready to serve.

Reprinted with permission of The Gorgeous Gourmet
To visit The Gorgeous Gourmet’s blog, click here.
 

 

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