Name: Instant milk tart
Prep time: 15 min
Total time: 15 min
Yield: serving
Cuisine: Bake
Ingredients: 200.00 g tennis biscuits crushed; 60.00 ml butter melted; 397.00 g condensed milk; 700.00 ml water hot; 15.00 ml butter; 80.00 ml cornflour; 45.00 ml water cold; 2.00 eggs extra-large, seperated; 5.00 ml vanilla essence; 0.00 salt just a pinch

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Ingredients (10)

CRUST

200.00 g	tennis biscuits — crushed
60.00 ml	butter — melted

FILLING

397.00 g	condensed milk
700.00 ml	water — hot
15.00 ml	butter
80.00 ml	cornflour
45.00 ml	water — cold
2.00	eggs — extra-large, seperated
5.00 ml	vanilla — essence
0.00	salt — just a pinch

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Method:

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