Name: José's micro milk tart
Yield: 8 servings
Cuisine: Bake
Ingredients: 200.00 g tennis biscuits; 140.00 g butter; 80.00 g sugar; 25.00 g cornflour; 25.00 ml flour cake; 750.00 ml milk; 3.00 eggs seperated; 2.00 cinnamon sticks; 45.00 ml butter; 5.00 ml caramel essence; 2.00 ml almond essence; cinnamon ground

Recipe Disclaimer

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Ingredients (12)

CRUST

200.00 g	tennis biscuits
140.00 g	butter

FILLING

80.00 g	sugar
25.00 g	cornflour
25.00 ml	flour — cake
750.00 ml	milk
3.00	eggs — seperated
2.00	cinnamon — sticks
45.00 ml	butter
5.00 ml	caramel — essence
2.00 ml	almond essence
	cinnamon — ground

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Method:

Crush the tennis biscuits.
Place the butter in a 24 cm pie dish and microwave for 30 seconds on 100 per cent power. Add the tennis biscuits to the butter and mix well.
Line the pie dish with the mixture.
Mix the sugar, cornflour and cake flour with a little milk to form a smooth paste. Beat the egg yolks and add to the paste.
Add the cinnamon sticks to the remaining milk in a fairly large glass bowl and heat on 100 per cent power until the milk comes to the boil (about 5 minutes).
Remove the cinnamon sticks and add the milk in a thin stream to the paste, stirring continuously.
Microwave the mixture for 4 minutes on 100 per cent power until it begins to thicken. Stir in the butter and caramel and almond essence.
Beat the egg white and fold into the mixture with a metal spoon.
Pour the filling into the prepared crust and sprinkle a little cinnamon on top.
Place the tart on an upturned saucer and heat for 3 1/2 to 5 minutes on 70 per cent power until the filling has set.
Tested in a 600 watt oven.