FRIDGE MILK TART with ALMOND SPRINKLE
MAKES 8-10 SLICES / PREPARATION: 30 MIN / COOKING: 15 MIN / SETTING: 2-3 HOURS OR OVERNIGHT
CRUST
1 packet (200g) ginger biscuits or buttermilk rusks 100g butter or margarine, melted FILLING
750ml (3c) fullcream milk
1 cinnamon stick
1 can (385g) condensed milk
125ml (½c) cornflour
60ml (¼c) water pinch of salt
1,25ml (¼t) almond essence or 5ml (1t) vanilla essence
2 eggs, separated TO SERVE
50g toasted salted almonds
5ml (1 t) ground cinnamon
Line the bottom of a 24cm round springform cake tin with baking paper and grease well with nonstick spray.
1 Crust Put the biscuits or rusks in the bowl of a food processor and pulse until fine. Add the melted butter or margarine and mix well.
2 Press the mixture firmly onto the bottom and up the side of the cake tin. Chill in the fridge until needed.
3 Filling In a deep saucepan, heat the milk and cinnamon stick over low heat until the surface of the milk begins to steam. Add the condensed milk, mix well and heat until the mixture starts simmering. Remove from the heat.
4 Mix the cornflour and water, then add 60ml (¼c) of the milk mixture and mix well. Add the cornflour to the saucepan and return the saucepan to the heat. Stir continuously until the mixture starts to simmer. Simmer over low heat, while stirring, for 2-3 minutes.
5 Remove the saucepan from the heat, discard the cinnamon stick and stir in the salt and almond or vanilla essence. Rapidly beat in the egg yolks.
6 In a clean bowl, whisk the egg whites until stiff, then rapidly whisk into the filling and return the saucepan to the heat. 7 Whisk over low heat for 2-3 minutes, then pour into the prepared crust and smooth the top. 8 Transfer the tart to the fridge and chill for 2-3 hours or overnight.
9 To serve Finely chop the almonds and mix with the ground cinnamon. Sprinkle the mixture over the tart, slice and serve.