Crust: grease a 25cm pie dish. Mix the crushed biscuits and butter and press onto the bottom and up the sides of the pie dish.
Filling: Bring the condensed milk, hot water and butter to the boil. Simmer for 5 minutes.
Mix the cornflour and cold water to a paste, add the egg yolks and mix well. Add to the condensed milk mixture in a thin stream, stirring continuously with a whisk. Bring to boil and simmer until the mixture thickens and is cooked. Remove from the heat, add the vanilla essence and cool.
Beat the egg whites with the salt until stiff peaks form. Fold into the cooled milk mixture. Pour the filling into the crust and chill until firm.
Top with cinnamon, toasted coconut or frosted rose petals.
Makes one large tart
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