Easy No Bake Milk Tart Recipe

I promised you my easy no bake milk tart recipe today so here I am keeping my word! No lenthy intro today as I am chasing my tail trying to get things sorted so that we can head out of here on Thursday morning. Yes, the brownies are going on a 3 week holiday! We are both feeling rather jaded and tired…its been a hard year to date!

I have no idea where this recipe originated. I have it written by hand in my very first recipe book that I started as a young bride 33 years ago! I have adapted it slightly to suit our tastes!

EASY NO BAKE MILK TART

Ingredients:

200g Nuttikrust Biscuits (original recipe uses tennis biscuits but any sweet plain tea biscuit will do)

397g Can Condensed Milk

700ml Boiling Water

15ml Butter

40g Cornflour

50ml Cold Water

2 Large Eggs – separated

2,5 ml Salt Flakes

½ Vanilla Pod – split and seeds removed with a sharp knife

1 Mandarin (I use ClemenGold) – finely grated zest only

Finely Ground Cinnamon for sprinkling on the top

Method:

Lay the biscuits close together over the bottom of a lightly greased pie dish. I use a rectangular dish as the biscuit shape lends itself to a rectangular or square dish

Place condensed milk, boiling water, vanilla, zest and butter into a medium sized saucepan over medium heat and bring to the boil

In the meanwhile mix together the cornflour and cold water to make a paste, add the two egg yolks and salt and whisk together

Remove the saucepan from the heat, whisk in the cornflour egg mixture quickly then return to a low heat and keep whisking or stirring quickly until the mixture has thickened. It happens quickly

Remove from heat (now take note of this tip before the next step – egg whites will scramble if you add them all at once to hot mixture 🙂  – ask my friend Douglas hehe)

Beat the egg whites in a clean metal bowl until stiff peaks form, quickly whisk one big spoon of the hot mixture into the white mixture then add 1/3  of the white mixture to the hot mixture and whisk in. Now add the rest of the whites to the hot custard and fold in.

Pour the filling over the biscuit base and allow to cool then place in fridge to cool and set completely. You need about 4 hours at least for setting time.

Sprinkle ground cinnamon over the top of the set tart and serve

You can leave out the mandarin zest if you like and this will taste just like the traditional custard tart flavour, or you can ring the changes and add other flavours that you might like but I can assure you this one was delicious! Even my citrus weary son said it was very very good! 🙂

I like the oatiness of the nuttikrust biscuit but you can use any other plain flat cookie/biscuit. I think the original recipe called for tennis biscuits!

Have a great week everyone,

browniegirl xx