No-bake milk tart

YOU
10 servings Preparation: 20 mins, Cooking: 20 mins By Food24
Tap for method
Tap for method

Ingredients (11)

BASE
200 - 250 g tennis biscuits — crushed
150 g butter — or margarine, melted
FILLING
1 milk
45 ml butter — or margerine
1 condensed milk — tin
salt — just a pinch
17 ml custard powder
45 ml cornflour
3 eggs — lightly whisked
10 ml vanilla — essence
cinnamon — ground
Tap for ingredients
Tap for ingredients

Method:

1. Base: Put
the crushed biscuits in a bowl, add the melted butter or margarine and mix
well. Press onto the base and up the sides of a pie dish with a 1,5 litre
capacity. Refrigerate until ready to use.

2. Filling
In a saucepan, heat 750ml (3c) of the milk, reserving the remaining cup to use
later.

Add the
butter or margarine and condensed milk and keep stirring with a whisk. Just as
it starts to come to the boil, remove from the heat and set aside to cool
slightly.

3. Meanwhile,
combine the salt, custard powder, corn flour and whisked eggs with the reserved
250ml (1c) milk. Whisk until smooth.

4. Very
slowly add the cooled milk mixture to the egg mixture (it must not scramble the
eggs) and keep whisking until well combined.

5. Return
the mixture to the saucepan in which the milk was warmed. Heat and continue
whisking until it thickens. (It’s important to whisk all the time as the
mixture must be very smooth, without any lumps. If you find a few, strain the
mixture through a fine sieve.) Finally, add the vanilla essence and stir well.

6. Pour
into the pie crust. Sprinkle the cinnamon over and allow to cool. Cover with
cling film and leave to set overnight.

 

 

Related Recipes

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.