• 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


  • 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

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