Tant Sannie Milk Tart
Just when you thought milk tart couldn't get any better, well it's time to think again!
Ingredients
For the base:
200 g Tennis biscuits, crushed
125 g butter, melted
For the filling:
1 x397 g can condensed milk
1 1/2 cups milk
100ml Tant Sannie se Melktert
3 T cornflour
1 free-range egg
Cinnamon for garnish
Method
COOKING INSTRUCTIONS
- To make the base, mix the crushed biscuits and butter. Press into the base and up the sides of a 20 cm pie dish.
- Place the condensed milk, milk and Tant Sannie se Melktert into a saucepan and heat gently. Mix the cornflour and egg in a small howl to form a paste.
- Pour a bit of the milk mixture into the cornflour mixture. Mix well and add to the saucepan. Whisk and cook over a low heat until thickened, about 8 minutes. Take care that it doesn't catch and make sure you get to all the sides of the pan while whisking.
- Pour the mixture into the dish and chill. Sprinkle with cinnamon sugar. Slice and serve.
Recipe from TASTE MAGAZINE
