Coffee-Infused Milk Tart

30 September 2014

The only thing better than milk tart, is milk tart with a silky coffee flavour!

The only thing better than milk tart, is milk tart with a silky coffee flavour!

(Makes 1 tart)

You'll need:

1 L milk

2 tbsp. Foreign Ground Coffee (diluted)

4 tbsp. butter

4 free-range eggs

250 ml sugar

6 tbsp. cornflour

1 heaped tsp. custard powder

¼ tsp. salt

1 tsp. vanilla pods

1 packet Tennis biscuits

2 tsp. cacao powder

½ tsp. cinnamon

2 tsp. sugar

A scoop Kit Kat ice cream

Add milk and butter into a big pan and stir until butter is melted. Mix the eggs and sugar together with a whisk, until light and fluffy. Mix cornflour, vanilla pods, salt and custard powder together and add in a little bit of milk, just to make it smooth and with no clumps. Add the above mixture into the milk and butter mixture on low heat and add the coffee to it.

Remember to dilute the coffee and make sure to add a little water to the coffee so that the flavour is strong. Stir the mixture for 17–20 min. on low heat. It will start to look clumpy; take it off the heat and leave for a couple of min. to cool down. Use a medium-sized bowl and place the Tennis biscuits neatly into it, then add the mixture into the bowl over the Tennis biscuits.

Let it cool for 15 min. Place into the fridge and let it cool down for 2 hrs – even better if it can stand overnight. Serve with a mixture of cacao, cinnamon and sugar sprinkled on top, as well as a scoop of Kit Kat ice cream.

Recipe by: Your Little Blog

Recipe development: Jaun Laubscher

Photographer: Vörsprung Studio

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