Thursday, 23 May 2013

Inkling: a very dairy milk tart recipe

1 packet (200g) tennis biscuits
75g (80 ml) butter or margarine

1,5 litres milk
50g (60ml) butter or margarine
4 eggs
200g (250ml) white sugar
70g (150ml) corn flour
70g (125ml) cake flour
Pinch of salt
5ml vanilla essence

Electric mixer
30 x 23cm tart or pie dish
Microwave (if you do not have a microwave you can do this on the stove)

Step 1: Make your crust
Crush your biscuits until they are fine and smooth. Microwave the butter or margarine until its melted. Mix the crushed biscuits with the melted butter or margarine, and layer your tart or pie dish with the mixture.

Step 2: Start your filling
Microwave the milk and the butter or margarine for more or less 15 minutes in an open 3,5 litre bowl at 100% power until it boils.

Step 3
Use a mixer, and beat the eggs and white sugar until it's spongy. Sift the corn flour, cake flour and salt together, and sift the mixture bit-by-bit over the spongy egg and white sugar mixture, while you beat it rapidly with the mixer. Lastly, add the vanilla to the mixture and beat everything together.

Step 4
Add the boiling milk mixture (Step 2) into the mixture above (Step 3), and mix together with the mixer.

Step 5
Microwave it open for between 10 and 12 minutes at 70% power. Remember to stir the mixture every few minutes.

Step 6
Add the mixture into your tart or pie dish and sift some cinnamon over it. Place it in your fridge. It will be ready when it has set.

Step 7
Spoil yourself with a slice of milk tart and some berry juice. Either hot or cold, a milk tart never gets old!

Good idea
Ask your mom or dad to help you with your milk tart. Substitute your tennis biscuits with digestive or ginger biscuits. For healthier milk tart, use low fat milk rather than full cream milk, and artificial sweetener rather than white sugar.

Bad idea
Never add the spongy egg mixture (Step 3) into the boiling milk. You will make scrambled eggs rather than a milk tart!

Words by Julia Hopkirk

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