Mini Milk Tarts
Try this recipe with your friends! The perfect dessert made with Tant' Sannie se Melktert.
Ingredients
- 300g (1.5 packets) Tennis biscuits
- 150g butter, melted
- 500ml full cream milk
- 200ml Tant Sannie se Melktert
- 1 tin condensed milk
- 2 teaspoons vanilla extract
- 2 eggs, separated
- 50g cornstarch
- 50ml water
- pinch of salt
- cinnamon to decorate
Method
Break the Tennis biscuits into fine crumbs by hand or by using a food processor and mix in the melted butter until well combined.
Line the base and sides of 12 x 8cm individual tart cases with the biscuit crumbs and press to compact. Place in the fridge or freezer to set while you make the filling.
In a medium-sized pot, heat the milk, Tant Sannie se Melktert, condensed milk and vanilla over a medium until boiling point (make sure you stir until the condensed milk is dissolved).
While that is heating up, separate the eggs and whisk the eggs whites to soft peak in a bowl. Set aside.
In another bowl whisk the egg yolks, cornstarch, water and salt.When the milk is at boiling point take it off the heat and allow it to cool for 3 minutes. Add the egg yolk mixture slowly while whisking vigorously all the time. Return the pot to a low heat and continue to whisk constantly until it thickens, about 5 minutes.
Add the egg whites to the milk, Tant Sannie se Melktert mixture and whisk for about 2 more minutes until well combined.
Pour the filling into the lined pastry cases and allow to cool to room temperature before putting it in the fridge to set completely.
Sprinkle with cinnamon and serve.
