Tuesday, 23 February 2016

Milk Tart

Milk Tart


3 tbsp flour
3 tbsp cornflour (maizena)
125ml white sugar
Pinch of salt
3 medium eggs

1 litre warmed milk
Packet of crushed tennis biscuits
1 cup of butter
Sprinkling of cinnamon


Crush your tennis biscuits and work into a paste with the butter. Press it into the bottom of the container you want to serve your milk tart in. Beat together the flour, cornflour (maizena), sugar, salt and eggs. Slowly add the warmed milk. Be careful not to overheat the milk, because a skin will form. Remove the skin from the milk if any formed.
Microwave the mixture on high for two minutes, stirring every 30 seconds. Pour the mixture over your biscuit crust and sprinkle with cinnamon. Refrigerate for at least 3 hours until the mixture has set properly.

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