Almond Milk Tart

Milk Tart

 

Tart Base

·         1 x Packet of Tennis Biscuits – blitzed into fine crumbs

·         120g Unsalted Butter – melted

·         5ml Vanilla Paste

Filling

 

·         1lt of Fresh Full Cream Milk

·         2 x Cinnamon Sticks

·         Ground Cinnamon for Dusting the Top

·         8 x Eggs

·         200g White Sugar

·         100g Flour

·         5Tbls of Corn Starch –mazina

·         10ml Vanilla Paste

·         5ml Almond Essence

 

Method:

 

Pre-heat the oven to 180 ͦC. Crush the cookie crumbs with a rolling pin or blitz them to a fine crumb with a blender. Melt the butter in the microwave or on the stove in a small pot, once melted add the vanilla and pour over the crumbs. Mix well to combine, press the wet sandy crumbs into a well-buttered oven dish. Pop the dish in the oven for 9 – 10 minutes, till just golden and you can start to smell the crust. Set aside to cool. For the filling bring the litre of milk along with the cinnamon sticks to a slight simmer then reduce the heat to low. In a large mixing bowl whisk together the eggs, sugar, flour, corn starch, vanilla paste and almond essence till thick and velvety, make sure all the sugar is dissolved. Slowly pour the hot milk in a steady thin stream into the egg mixture whisking continuously. Once all the milk is incorporated pour the mixture back into the pot and over a low heat cook till the mixture starts to thicken and the flour taste is gone. Fish out the 2 cinnamon sticks and pour the mixture into the tart shell, and with a pallet knife make sure you have a nice smooth surface. Immediately dust with ground cinnamon and set aside to cool before placing the tart in the refrigerator overnight. Dust with ground cinnamon again just before serving.