Coconut condensed milk tart

Prep: 30 mins
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By Food24 February 26 2019
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Ingredients (14)

For the crust:
2 tennis biscuits
2 tsp cinnamon — ground
200 g butter — melted
for the egg mix:
2 cup milk — full cream
6 heaped flour — cake
6 heaped cornflour — maizena
2 tsp vanilla — extract
6 eggs — large
For the filling:
2 x 385 g each condensed milk
1 l milk — full cream
2 butter
cinnamon — ground
½ cup coconut flakes — toasted
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Preheat the
oven to 180 °C.


Blitz the
biscuits until they are a fine crumb.


Add the
cinnamon and melted butter and mix.


In a 26 cm
springform cheesecake tin, use half the biscuits to evenly cover the base.


Use a tumbler
glass to press the crumbs into place.


Use the other
half of the mix to layer the sides to create an even wall around the pan.


Refrigerate for
30 mins to set.


Blind bake the
base for 8 mins.


Remove the pan
from the oven and allow to cool completely.


Place all the
ingredients for the egg mix, except for the eggs, in a bowl.


Blitz until
well combined and there are no lumps.


The eggs will
be added just before the entire mixture goes into the filling mixture.


For now, set it
aside until needed.


To make the
filling, heat the condensed milk, milk and butter in a large pot over medium
heat, stirring.


As soon as the
mixture starts to boil remove the pot from the heat.


Add the
6 eggs to the egg mix and whisk well.


Now slowly add
the egg mix to the pot with the filling while whisking constantly.


If you go too
fast you will scramble the eggs.


Once all the
egg mix is incorporated you can return the pot to the heat.


Whisk the
mixture constantly as it gently heats up.


The mixture
will start to thicken around the 70 °C mark.


We find that
76 °C is the magic number.


Don’t let it go
above 80 °C.


Cook the
mixture until you have a semi-thick but pourable custard.


If you overcook
the custard it will be too stiff to pour so take your time with it.


When ready,
immediately pour the custard into your biscuit base.


Dust with
cinnamon and leave it to cool completely before covering with foil and placing
in the fridge.


Allow the tart
to set overnight.


To remove the
tart from the tin, carefully run a knife between the pan and crust then


Garnish with
toasted coconut and serve.


Beer Pairing:
Barrel-aged Stout — with dark roast malts being toned down by the barrel, the
malt sweetness is amped up and loves the creamy, vanilla-biscuit flavours in
the tart, and plays well with the cinnamon and toasted coconut.


Recipe extract from Beer Country’s Beer Food Fire by Karl Tessendorf and Greg Gilowey, published by Struik



Beer Countrys Beer Food Fire



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