Unbaked Milk Tarts

  

 Ingredients:

• 200 gm 1 packet biscuits ( Marie / Digestive / Glucose biscuits)
• 100 gm butter melted
• 700 ml full cream milk
• 1 tin condensed milk
• 2 tsp vanilla extract
• 2 eggs separated
• 50 gm cornstarch
• 50 ml water
• pinch of salt
• Cinnamon to decorate

 Instructions

• Break the biscuits into fine crumbs by hand or by using a food processor and mix in the melted butter until well combined.
• Line a 25cm-26cm pie tin with the biscuit crumbs and press down to compact. Place in the fridge or freezer to set while you make the filling.
• If you are making individual milk tarts, use 1 1/2 packets of biscuits (300 grams) and 150 grams of butter. Line the base and sides of 12 x 8cm individual tart cases with the biscuit crumbs and press to compact. Place in the fridge or freezer to set while you make the filling.
• In a medium-sized pot, heat the milk, condensed milk and vanilla over a medium until boiling point (make sure you stir until the condensed milk is dissolved).
• While that is heating up, separate the eggs and whisk the eggs whites to soft peak in a bowl. Set aside.
• In another bowl whisk the egg yolks, cornstarch, water and salt. When the milk is at boiling point take it off the heat and allow it to cool for 3 minutes. Add the egg yolk mixture slowly while whisking vigorously all the time.
• Return the pot to a low heat and continue to whisk constantly until it thickens, about 5 -7 minutes.
• Add the egg whites to the milk mixture and whisk for about 2 more minutes until well combined.
• Pour the filling into the lined pastry cases and allow it to cool to room temperature before putting it in the fridge to set completely.
• Sprinkle generously with cinnamon and serve.

Notes

It is best to make this Milk tart the day before and allow it to fully set and cool in the fridge overnight. the flavour will also improve overnight. The filling can be used as a chilled thick custard for various other desserts. To make 12 mini milk tarts increase the crumb mixture to 1.5 packets (300 grams) and 150 grams of butter. Store the milk tart in the fridge.

 

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