Easy no-bake milk tart

A quick and easy way to make a scrumptious classic.
 

Recipe from: 28 September 2011
Preparation time: 15 min
Cooking time: 20 min
 
 

Ingredients

 
  • 200
    g
    nuttikrust biscuits
  • 397
    g
    can condensed milk
  • 700
    ml
    boiling water
  • 15
    ml
    butter
  • 50
    ml
    cold water
  • 40
    g
    corn flour
  • 2
    large eggs - separated
  • 1/2
    vanilla pod – split and seeds removed with a sharp knife
  • 1
    mandarin – finely grated zest only
  • Finely ground cinnamon for the top
Servings: Change Serving
 
 

Method

 
Lay the biscuits close together over the bottom of a lightly greased pie dish. I use a rectangular dish as the biscuit shape lends itself to a rectangular or square dish.

Place condensed milk, boiling water, vanilla, zest and butter into a medium sized saucepan over medium heat and bring to the boil.

In the meanwhile, mix together the cornflour and cold water to make a paste, add the two egg yolks and salt and whisk together.

Remove the saucepan from the heat, whisk in the cornflour egg mixture then return to a low heat and keep whisking or stirring quickly until the mixture has thickened. It happens quickly.

Remove from heat.

Beat the egg whites in a clean metal bowl until stiff peaks form then fold the egg whites into the hot mixture.

Pour the filling over the biscuit base and allow to cool then place in fridge to cool and set completely.

Sprinkle ground cinnamon over the top and serve.

Reprinted with permission of Kitchen Diary.
To visit Kitchen Diary’s blog, click here.

 

Read more on: simmer  |  eggs
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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