Traditional Milktart

Ingredients

• 200gm Tennis / Tea biscuits

• 120gm Butter melted

• 700ml Full Cream milk

• 1 Tin Condensed milk

• 2 Teaspoons Vanilla extract

• 2 Eggs separated

• 50gm Cornstarch

• 50ml Water

• Pinch of Salt

• Ground Cinnamon to decorate

Method

1. Break the Tennis biscuits into fine crumbs by hand or by using a food processor and mix in the melted butter until well combined.

2. Line the base and sides of 12× 8cm individual tart cases with the biscuit crumbs and press to compact. 

3. Place in the fridge or freezer to set while you make the filling.

Filling

1. In a pot, heat the milk, condensed milk and vanilla over a medium until boiling point (make sure you stir until the condensed milk is dissolved).

2. While that is heating up, separate the eggs and whisk the eggs whites to soft peak in a bowl. Set aside.

3. In another bowl whisk the egg yolks, cornstarch, water and salt. 

4. When the milk is at boiling point take it off the heat and allow it to cool for 3 minutes.

5. Add the egg yolk mixture slowly while whisking vigorously all the time. 

6. Return the pot to a low heat and continue to whisk constantly until it thickens, about 5 minutes.

7. Add the egg whites to the milk mixture and whisk for about 2 more minutes until well combined.

8. Pour the filling into the lined pastry cases and allow to cool to room temperature before putting it in the fridge to set completely.

9. Sprinkle with cinnamon and serve.

Enjoy your Milktart