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Fridge milk tart

By admin
27 October 2013

Serves 8

1 litre (4 cups) milk

5 ml (1 teaspoon) cinnamon

125 ml (1/2 cup) cake flour

125 ml (1/2 cup) sugar

2 ml (1/2 teaspoon) salt

60 ml (4 tablespoons) margarine

5 ml vanilla essence

1 packet (200 g) Tennis biscuits

Heat 750 ml (3 cups) of the milk until boiling point. Mix the cinnamon, cake flour, sugar and salt with the remaining 250 ml (1 cup) of milk and beat until smooth. Add to the warm milk in the saucepan and stir until smooth. Bring to the boil and simmer, while stirring, until thick and cooked. Add the margarine and vanilla essence, stir through and remove from the heat. Arrange a layer of Tennis biscuits in a pie dish and spoon some of the cooked milk mixture on top. Spread evenly and pack another layer of biscuits on top. Repeat the layers and finish with a layer of milk mixture. Crumble Tennis biscuits over and refrigerate until set.