Milk Tart

Ingredients for the base

• 200g crushed biscuits
• 2 tbs melted butter
• a pinch of salt

Ingredients for the filling

• 2 ½ cups milk
• 2 eggs, separated
• 3 tbs butter
• 3 tbs corn flour
• 3 tbs flour
• 1/4 cup sugar
• 2ml vanilla
• ground cinnamon

Equipment

• Thick bottomed sauce pan
• Balloon whisk
• Measuring cups & spoons
• 2 Mixing bowls
• Tart pan

Process

Crush the biscuits with the melted butter and salt and press into a lightly greased tart pan.

In a sauce pan, gently bring the milk and sugar to a simmer with a stick of cinnamon, whisking gently to dissolve the sugar.

In a mixing bowl, whisk the egg yolks with the corn flour and all purpose flour

In a separate mixing bowl, whisk the egg whites until soft peak.

Pour a little of the milk mixture into the egg yolks and whisk to combine and then pour the custard back into the sauce pan and gently whisk until slightly thickened.

Turn off the heat and fold in the whipped egg whites.

Add the vanilla and butter and stir until thick and glossy.

Pour into the biscuit shell and allow to cool before dusting the top of the tart generously with cinnamon powder.

Refrigerate until set for a few hours and then slice and serve.