Ingredients
For the biscuit base
- 200g Tennis biscuits, or tea, digestive or Graham biscuits
- 90g butter, melted
For the milk custard
- 1 tbsp butter
- 2¼ cups milk
- ½ cup cream
- 1 x 385g tin condensed milk
- 1 cinnamon stick
- 2 tsp vanilla essence
- 2 large eggs
- 65ml water
- 45g cornflour
- ½ tsp salt
- 1 tbsp ground cinnamon, plus extra for dusting
Method
- Crush the biscuits into fine crumbs using a food processor, or place them in a sealed bag and crush them with a rolling pin.
- Combine the crumbs with the melted butter, mixing until the butter is evenly distributed and the mixture holds together when pressed.
- Transfer the biscuit mixture to a 23cm round pie dish or springform pan. Press it firmly over the base and up the sides, making the layer as even as possible.
- Place the base in the refrigerator while you prepare the filling.
- For the custard, rub the tablespoon of butter around the inside of a medium saucepan. Add the milk, cream, condensed milk, cinnamon stick and vanilla essence.
- Heat over medium heat until the mixture is hot and just beginning to simmer.
- While the milk mixture heats, whisk the eggs and water together in a separate bowl. Add the cornflour and salt and whisk until smooth.
- Reduce the heat under the saucepan and slowly add the egg mixture while whisking continuously.
- Continue cooking and whisking until the custard thickens. This should take a few minutes. The mixture should be thick and creamy, but still pourable.
- Remove the cinnamon stick and take the custard off the heat.
- Take the biscuit base from the refrigerator and pour the warm custard into it. Smooth the surface, then dust generously with ground cinnamon.
- Allow the tart to cool before covering it and placing it in the refrigerator.
- Chill for at least four hours, or leave it overnight for a firmer set.
- Take the tart out of the refrigerator a few minutes before serving, then slice and serve with an additional sprinkle of cinnamon if desired.
