Susan Wassenaar
Caramel milk tart
250 g Tennis biscuits, finely crushed
200 g butter, melted...
1,5 litres milk
200 g sugar
3 eggs
100 g flour
100 g cornflour
10 ml (2 t) vanilla essence
50 g butter
extra 250 ml (1 c) milk
1 box (90 g) caramel instant pudding
250 ml (1 c) cream
1 can (360 g) caramel condensed milk
1 slab (90 g) milk chocolate
1 Mix the biscuits with the melted butter and press onto the bottom of a deep 30 cm square dish. Chill until needed.
2 In a large microwave-proof bowl heat 1 litre (4 c) of the milk with the sugar for 10 min.
3 In a separate bowl beat the eggs, remaining 500 ml (2 c) milk, flour, cornflour and vanilla essence until smooth.
4 Mix the flour mixture with the hot milk and microwave for 12 minutes, stirring every 2 minutes until the mixture is thick. Beat in the butter and leave to cool.
5 Whisk the extra milk and instant pudding together. In a separate bowl whisk the cream until soft peaks form and fold into the instant pudding.
6 When the custard is cooled, start the layering. Pour the custard over the chilled biscuit layer, smooth the caramel condensed milk over the custard, then add the instant pudding mixture. Grate the chocolate over and refrigerate overnight.
