Ingredients

Method

For the custard:
• 2 free-range egg yolks
• 2 T cornflour
• 2 T cake flour
• 50 g sugar
• 2 cups milk 
• 1 T butter
• 1 t vanilla essence
• ¼ t salt
• ½ t ground cinnamon, plus extra to decorate
• 1-2 packets Tennis biscuits (250–300 g)
For the cream cheese mixture:
• 250 g cream cheese, softened
• 200 g condensed milk
• ½ cup fresh cream

Method

Ingredients

1. To make the custard, whisk the egg yolks, cornflour, flour, sugar and a little milk to form a slurry. Heat the remaining milk in a saucepan, add to the slurry, whisking continuously. Return to the saucepan, place over a medium heat and cook until thick. Remove from the heat, stir in the butter, vanilla, salt and cinnamon. Place a sheet of clingwrap directly onto the surface of the custard, then chill.
2. Beat the cream cheese until smooth, then add the condensed milk and cream and mix until silky. Fold the cooled custard into the cream cheese mixture until combined.

3. Layer the Tennis biscuits in a 20–22 cm dish. Pour over half the filling and smooth the top. Add another layer of biscuits, then the remaining filling. Smooth the top and add a final biscuit layer if you like.

4. Chill for at least 4 hours, or overnight. Dust with cinnamon before serving.

Find more milk tart recipes here

Videographer: Barry de Villiers

Photographer: Shavan Rahim

Hair & makeup: Diane Bessesen