Unbaked Milk Tart

• 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.

Created by Drizzle and Dip