Milk Tart

A tart with a biscuit crust or shortcrust pastry filled with a thick milky custard topped with cinnamon.

1 pkt tennis biscuit, crushed
125g butter, melted
1 can condensed milk
750ml water
2ml vanilla essence
10ml butter
50ml flour
50ml corn flour
3eggs well beaten
cinnamon powder

Grease tray. Mix butter and crushed biscuits. Line the base of your tray with the mixture and pat down.

Place condensed milk, 700ml water, vanilla essence and butter in saucepan and scald. Mix flour and corn flour to a smooth paste with remaining water. Add to hot milk mixture, stir and return to heat. Stir continuously slowly bringing to a boil. Remove from heat and stir in eggs.

Pour into prepared crusted tray. Bake 180 degrees for 45 minutes or until set. Then dust with cinnamon.

Note:
– Careful not to let the eggs cook when adding into mixture. The easiest way to do this is to whisk a little of the hot mixture into the eggs then add to rest of hot mixture.
– you could also use shortcrust pastry to line the base of the tray instead of biscuit.
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