{"id":15980,"date":"2026-09-04T14:24:41","date_gmt":"2026-09-04T14:24:41","guid":{"rendered":"https:\/\/swoosh0018.com\/?p=15980"},"modified":"2026-09-04T14:24:41","modified_gmt":"2026-09-04T14:24:41","slug":"no-bake-milk-tart-recipe","status":"publish","type":"post","link":"https:\/\/swoosh0018.com\/?p=15980","title":{"rendered":"No-bake milk tart recipe"},"content":{"rendered":"

\"\"<\/h3>\n

Ingredients<\/h3>\n

For the biscuit base<\/strong><\/p>\n

\n
    \n
  • 200g Tennis biscuits, or tea, digestive or Graham biscuits<\/li>\n
  • 90g butter, melted<\/li>\n<\/ul>\n<\/div>\n

    For the milk custard<\/strong><\/p>\n

    \n
      \n
    • 1 tbsp butter<\/li>\n
    • 2\u00bc cups milk<\/li>\n
    • \u00bd cup cream<\/li>\n
    • 1 x 385g tin condensed milk<\/li>\n
    • 1 cinnamon stick<\/li>\n
    • 2 tsp vanilla essence<\/li>\n
    • 2 large eggs<\/li>\n
    • 65ml water<\/li>\n
    • 45g cornflour<\/li>\n
    • \u00bd tsp salt<\/li>\n
    • 1 tbsp ground cinnamon, plus extra for dusting<\/li>\n<\/ul>\n<\/div>\n
      <\/div>\n

      Method<\/h3>\n
      \n
        \n
      • Crush the biscuits into fine crumbs using a food processor, or place them in a sealed bag and crush them with a rolling pin.<\/li>\n
      • Combine the crumbs with the melted butter, mixing until the butter is evenly distributed and the mixture holds together when pressed.<\/li>\n
      • 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.<\/li>\n
      • Place the base in the refrigerator while you prepare the filling.<\/li>\n
      • 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.<\/li>\n
      • Heat over medium heat until the mixture is hot and just beginning to simmer.<\/li>\n
      • While the milk mixture heats, whisk the eggs and water together in a separate bowl. Add the cornflour and salt and whisk until smooth.<\/li>\n
      • Reduce the heat under the saucepan and slowly add the egg mixture while whisking continuously.<\/li>\n
      • Continue cooking and whisking until the custard thickens. This should take a few minutes. The mixture should be thick and creamy, but still pourable.<\/li>\n
      • Remove the cinnamon stick and take the custard off the heat.<\/li>\n
      • Take the biscuit base from the refrigerator and pour the warm custard into it. Smooth the surface, then dust generously with ground cinnamon.<\/li>\n
      • Allow the tart to cool before covering it and placing it in the refrigerator.<\/li>\n
      • Chill for at least four hours, or leave it overnight for a firmer set.<\/li>\n
      • Take the tart out of the refrigerator a few minutes before serving, then slice and serve with an additional sprinkle of cinnamon if desired.<\/li>\n<\/ul>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

        Ingredients For the biscuit base 200g Tennis biscuits, or tea, digestive or Graham biscuits 90g butter, melted For the milk custard 1 tbsp butter 2\u00bc cups milk \u00bd cup cream 1 x 385g tin condensed milk 1 cinnamon stick 2 tsp vanilla essence 2 large eggs 65ml water 45g cornflour \u00bd tsp salt 1 tbsp […]<\/p>\n","protected":false},"author":1,"featured_media":15981,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[774,710,653],"tags":[],"class_list":["post-15980","post","type-post","status-publish","format-standard","has-post-thumbnail","category-desserts","category-recipes","category-sublime-lifestyle"],"_links":{"self":[{"href":"https:\/\/swoosh0018.com\/index.php?rest_route=\/wp\/v2\/posts\/15980","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/swoosh0018.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/swoosh0018.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/swoosh0018.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/swoosh0018.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=15980"}],"version-history":[{"count":1,"href":"https:\/\/swoosh0018.com\/index.php?rest_route=\/wp\/v2\/posts\/15980\/revisions"}],"predecessor-version":[{"id":15982,"href":"https:\/\/swoosh0018.com\/index.php?rest_route=\/wp\/v2\/posts\/15980\/revisions\/15982"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/swoosh0018.com\/index.php?rest_route=\/wp\/v2\/media\/15981"}],"wp:attachment":[{"href":"https:\/\/swoosh0018.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15980"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/swoosh0018.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15980"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/swoosh0018.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15980"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}