Layered Milk tart
- You
- Jun 23, 2015
- 1 min read
Serves 12-14.
1 litre (4 c) full-cream milk
2 cinnamon sticks
60 ml (¼ c) custard powder
80 ml (1⁄3 c) cornflour
1 can (397 g) condensed milk
100 g Stork Bake, cubed
1 egg, whisked
2 packets (200 g each) Tennis biscuits (graham biscuits will do)
ground cinnamon
Heat 750 ml (3 c) of the milk with the cinnamon sticks to just below boiling point. Leave to stand for 10 minutes, then remove and discard the cinnamon sticks.
Mix the custard powder and cornflour with the rest of the milk and the condensed milk until smooth.
Add to the warm milk, return to the heat and bring to the boil, whisking constantly.
Simmer until thickened and cooked. Remove from the heat and beat in the Stork Bake and egg.
Arrange a layer of Tennis biscuits on the base of a 35 x 20 cm pie dish.
Spoon a thin layer of the custard on top, sprinkle with a little ground cinnamon and top with another layer of biscuits.
Repeat the custard and biscuit layers, ending with a layer of custard and a sprinkling of cinnamon.
Leave to cool to room temperature and chill overnight in the refrigerator.
Source: you.co.za
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