Milktart / Melktert (Quick version)
1 packet Tennis biscuits crushed and mixed with 125g melted butter – press into rectangular glass dish to form crust
Filling
1 Tin condensed milk
3 “condensed milk tins” milk
2 extra-large eggs
3 heaped tablespoons Maizena (cornflower)
1 heaped tablespoon custard powder
Pinch of salt
1 teaspoon butter
1 teaspoon vanilla essence
3 “condensed milk tins” milk
2 extra-large eggs
3 heaped tablespoons Maizena (cornflower)
1 heaped tablespoon custard powder
Pinch of salt
1 teaspoon butter
1 teaspoon vanilla essence
Method
Bring 2 cans of normal milk to the boil in microwave, then add condensed milk and butter to hot milk and mix well.
In another bowl beat remaining tin of milk, 2 eggs, maizena, custard powder and salt till smooth and runny. Pour this mixture into the bowl of hot milk and beat again – add vanilla
In another bowl beat remaining tin of milk, 2 eggs, maizena, custard powder and salt till smooth and runny. Pour this mixture into the bowl of hot milk and beat again – add vanilla
Place in microwave on high for 2 minute intervals beating with hand beater in between to remove lumps. Repeat until mixture is the consistency of thick porridge – usually 4 x 2 minutes
Pour over base and sprinkle with cinnamon then allow to cool and set
Keeps well in fridge – if there is any left!!!
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