Milk tart

If you prefer not to use whole biscuits for the crust, substitute with blind-baked puff pastry or a crumbed biscuit crust.

Makes about 20 squares Preparation time: 35 minutes Cooking time: 20 minutes Oven temperature: 180°C

• about 15 Tennis biscuits FILLING • 1.125L milk • 30ml butter • 3 eggs, plus 2 egg yolks • 100g (125ml) sugar • 70g (125ml) cake flour • 40g (60ml) cornflour • 5ml vanilla essence • ground cinnamon

1 Line a large rectangular tart pan with the Tennis biscuits. Arrange them with the pattern side on the outside – the biscuit that sticks out above the filling will fold inwards as it softens, and it looks great.

2 Heat the milk to just below boiling point. Remove from the heat and stir in the butter. Whisk the eggs, egg yolks, sugar, flour and cornflour together in a separate bowl until well combined, then whisk in the hot milk gradually until well mixed. Pour the custard back into the pot and put back on the stove over moderate heat. Stir with a wooden spoon or a balloon whisk until the mixture is thick and begins to bubble. Simmer for a few minutes while stirring continuously to ensure that the taste of the flour and cornflour cooks away. Stir in the vanilla essence and pour carefully into the prepared crust, taking care not to move the biscuits. Cool at room temperature and then refrigerate until completely set.

3 To serve Fold the softened biscuits along the edges over the filling and sift some ground cinnamon on top (we used a stencil for added detail); cut into squares.