Chef's Corner
Unbaked Milk Tart
Ingredients
- 200gms / 1 packet Tennis biscuits
- 100 gms Kerrygold salted butter, melted
- 700ml full cream milk
- 1 tin condensed milk
- 2 tsp vanilla extract
- 2 large free-range eggs, separated
- 50gms cornstarch
- 50ml water
- pinch of salt
- Cinnamon to decorate
Directions
- Break the Tennis biscuits into fine crumbs by hand or by using a food processor and mix in the melted Kerrygold butter until well combined.
- Line the base and sides of a 23 cm pie dish (ceramic or glass) with the biscuit crumbs and press down to compact it. Place in the fridge or freezer to set while you make the filling.
- In a medium-sized pot, heat the milk, condensed milk, and vanilla over a medium heat until just before boiling point.
- While that is heating up, separate the eggs and whisk the egg whites to soft peaks in a bowl. Set aside.
- In another bowl whisk the egg yolks, cornstarch, water, and salt. When the milk is at boiling point take it off the heat and allow it to cool for 3 minutes. Add the egg yolk mixture slowly while whisking vigorously all the time.
- Return the pot to low heat and continue to whisk constantly until it thickens, about 5 minutes.
- Add the egg whites to the milk mixture and whisk for about 2 more minutes until well combined.
- Pour the filling into the biscuit-lined lined tart tin and allow it to cool to room temperature. Very loosely cover with a sheet of cling film and put it in the fridge to set completely. Ideally you should make this the day before.
- Sprinkle generously with cinnamon and serve.
