Milk tart with peanut brittle crumble

Fairlady
24 servings Prep: 20 mins, Cooking: 15 mins
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Mini milk tarts for everyone!

By Food24 May 04 2015
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Ingredients (9)

2 eggs
2 Tbs cornflour
10 ml custard powder
2.5 cup milk
2 Tbs butter
250 g condensed milk
1 tsp vanilla — essence
100 g peanuts — brittle, chopped
24 shortcrust pastry — cases
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Method:

In a large jug, whisk together the eggs, Maizena, custard powder and 1 cup of the milk.
Heat the remaining milk in a large pot to warm through. Add butter and condensed milk, stirring constantly.


Just before the milk comes to the boil, remove from heat and add the egg mixture. Mix well and return to heat, stirring constantly for 10 minutes or until the mixture thickens.
Remove from 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.

Text and image: Fairlady

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