Peanut butter brittle milk tart
|10 ml||custard powder|
|2 1/2 cup||milk|
|250 g||condensed milk|
|1 tsp||vanilla — essence|
|100 g||peanuts — brittle, chopped|
a large jug, whisk together the eggs, cornflour, custard powder and 1 cup
of the milk.
Just before the milk comes to the boil, remove from the heat
and add the egg mixture. Mix well and return to heat, stirring
constantly for 10 minutes or until the mixture thickens.
the mixture from the heat, add vanilla and all but a handful of the
chopped peanut brittle.
Spoon into pastry cases while mixture is still
Top each tart with a shard of the remaining peanut brittle. Refrigerate until ready to serve.