Crust
1
packet (200g) tennis biscuits
75g
(80 ml) butter or margarine
Filling
1,5
litres milk
50g
(60ml) butter or margarine
4
eggs
200g
(250ml) white sugar
70g
(150ml) corn flour
70g
(125ml) cake flour
Pinch
of salt
5ml
vanilla essence
Cinnamon
Utensils
Electric
mixer
30
x 23cm tart or pie dish
Microwave
(if you do not have a microwave you can do this on the stove)
Step
1: Make your crust
Crush
your biscuits until they are fine and smooth. Microwave the butter or
margarine until its melted. Mix the crushed biscuits with the melted
butter or margarine, and layer your tart or pie dish with the
mixture.
Step
2: Start your filling
Microwave
the milk and the butter or margarine for more or less 15 minutes in
an open 3,5 litre bowl at 100% power until it boils.
Step
3
Use
a mixer, and beat the eggs and white sugar until it's spongy. Sift
the corn flour, cake flour and salt together, and sift the mixture
bit-by-bit over the spongy egg and white sugar mixture, while you
beat it rapidly with the mixer. Lastly, add the vanilla to the
mixture and beat everything together.
Step
4
Add
the boiling milk mixture (Step 2) into the mixture above (Step 3),
and mix together with the mixer.
Step
5
Microwave
it open for between 10 and 12 minutes at 70% power. Remember to stir
the mixture every few minutes.
Step
6
Add
the mixture into your tart or pie dish and sift some cinnamon over
it. Place it in your fridge. It will be ready when it has set.
Step
7
Spoil
yourself with a slice of milk tart and some berry juice. Either hot
or cold, a milk tart never gets old!
Good
idea
Ask
your mom or dad to help you with your milk tart. Substitute your
tennis biscuits with digestive or ginger biscuits. For healthier milk
tart, use low fat milk rather than full cream milk, and artificial sweetener rather than white sugar.
Bad
idea
Never
add the spongy egg mixture (Step 3) into the boiling milk. You will
make scrambled eggs rather than a milk tart!
Words
by Julia Hopkirk
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