No-Bake Custard Milk tart

Category, , , CuisineDifficultyBeginner
Milk tart
Yields10 Servings
Prep Time30 minsCook Time2 hrs
Ingredients:
For the Crust:
 200 g Tennis® biscuits, crushed
 5 ml ground cinnamon
 100 g First Choice Butter, melted
For the Filling:
 500 ml First Choice Custard
 100 ml First Choice Milk
 200 ml First Choice Cream
 1 cinnamon stick
 3 eggs
 50 g castor sugar
 35 g cornflour
 30 g cake flour
 5 ml vanilla essence
 60 g First Choice Butter
 cinnamon sugar (5 ml ground cinnamon mixed with 50 ml sugar)for sprinkling
Directions:
For the Crust:
1

Grease a 24 cm pie dish. Mix the crushed biscuits, cinnamon and melted butter together.

2

Press the mixture into the pie dish to make an even crust. Refrigerate for 30 minutes.

For the Filling:
3

Place the custard, cream, milk, and cinnamon stick in a saucepan on medium heat but DO NOT allow to boil.

4

Lightly beat the eggs and the castor sugar together. Add the cornflour and cake flour to the egg mixture. Mix to make a smooth paste.

5

Pour the hot custard mixture into the egg mixture and stir rapidly.

6

Return the warm mixture to the saucepan on low heat and cook, stirring continuously, until the mixture is thick and starts to boil.

7

Remove from the heat and add the vanilla essence and butter – mix in gently.

8

Pour the filling into the chilled tart crust. Cool for 15 minutes then sprinkle with cinnamon sugar.

9

Cool completely before serving.

No-Bake Custard Milk tart

Ingredients

Ingredients:
For the Crust:
 200 g Tennis® biscuits, crushed
 5 ml ground cinnamon
 100 g First Choice Butter, melted
For the Filling:
 500 ml First Choice Custard
 100 ml First Choice Milk
 200 ml First Choice Cream
 1 cinnamon stick
 3 eggs
 50 g castor sugar
 35 g cornflour
 30 g cake flour
 5 ml vanilla essence
 60 g First Choice Butter
 cinnamon sugar (5 ml ground cinnamon mixed with 50 ml sugar)for sprinkling

Directions

Directions:
For the Crust:
1

Grease a 24 cm pie dish. Mix the crushed biscuits, cinnamon and melted butter together.

2

Press the mixture into the pie dish to make an even crust. Refrigerate for 30 minutes.

For the Filling:
3

Place the custard, cream, milk, and cinnamon stick in a saucepan on medium heat but DO NOT allow to boil.

4

Lightly beat the eggs and the castor sugar together. Add the cornflour and cake flour to the egg mixture. Mix to make a smooth paste.

5

Pour the hot custard mixture into the egg mixture and stir rapidly.

6

Return the warm mixture to the saucepan on low heat and cook, stirring continuously, until the mixture is thick and starts to boil.

7

Remove from the heat and add the vanilla essence and butter – mix in gently.

8

Pour the filling into the chilled tart crust. Cool for 15 minutes then sprinkle with cinnamon sugar.

9

Cool completely before serving.

No-Bake Custard Milk tart
IngredientsDirections