Milk Tart
| Cook Time | 30 minutes |
| Servings |
pieces
|
Ingredients
- 1 can condensed milk
- 1 L milk
- 5 Tbsp corn flour
- 1 tsp vanilla essence
- 250 g coconut biscuits
- 110 g butter
- ½ tsp ground cinnamon and nutmeg
Ingredients
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|
Instructions
- Place the coconut biscuits in a plastic food bag and crush to crumbs using a rolling pin.
- Transfer the crumbs to a bowl, and then pour over 100 g melted butter.
- Mix thoroughly until the crumbs are completely coated to form the base.
- Mix the corn flour with 60 mL of the milk to form a cornflour paste.
- Boil the remaining milk and condensed milk together.
- Once boiled, add the corn flour paste and place back on the stove.
- Keep mixing until the mixture thickens like custard.
- Take off the heat and add butter and vanilla essence and allow to cool.
- Pour the cooled mixture over the biscuit base.
- Sprinkle some ground cinnamon and nutmeg on top.
- Place in the refrigerator to set for an hour.
- Serve chilled by cutting into squares.
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