INGREDIENTS
Biscuit crust
200 g favourite biscuits (Tennis, Marie or Eet-Summor)
50 g / 50 ml Clover Mooi River butter, melted
2 ml ground cinnamon
Filling
1 liter Clover Fresh Full Cream Milk
30 ml Clover Mooi River Butter
50 ml cake flour
50 ml cornflour
10 ml custard powder
150 ml sugar
Pinch salt
3 egg yolks
5 ml vanilla essence
125 ml additional Clover Fresh Full Cream Milk
3 egg whites
Cinnamon sugar to sprinkle
(15 ml sugar mixed with 5 ml cinnamon)
Method
To make the crust, place the biscuits into a plastic bag and crush with a rolling pin or place into the bowl of a food processor and process until fine crumbs form.
Turn into a mixing bowl, add the melted butter and cinnamon and mix with a fork until combined.
Preheat the oven to 180ºC.
Grease a 24 cm deep pie dish with butter and sprinkle the crumb mixture into the dish.
Press the biscuit mixture firmly onto the base and sides of the dish and refrigerate while filling is made.
Pour the milk into a large jug or bowl suitable to use in the microwave.
Add the butter and microwave for 4 minutes on High to make it quite hot without allowing to boil over.
Combine the dry ingredients, egg yolks and vanilla with the additional milk and stir into the warm milk.
Microwave on High for 3 minutes, beat well with a whisk and microwave for 1 minute at a time, beating in between until bubbly, smooth and thickened.
Beat the egg whites until soft peaks form (not too stiff and dry) and fold into the thickened mixture until evenly combined.
Pour the mixture into the prepared crust and sprinkle with cinnamon sugar.
Bake for 10 – 12 minutes until lightly browned on top and puffy.
Switch off the oven, place a spoon into the oven door to keep it slightly ajar and cool the tart in the oven for 5 minutes more.
Serve warm or chill and serve cold.
CLOVER INGREDIENTS USED IN THIS RECIPE