Ingredients

Method

For the base:
• 200 g Tennis biscuits, crushed
• 125 g butter, melted
For the filling:
• 1 x 397 g can condensed milk
• 1 1⁄2 cups milk
• 3 T cornflour
• 1 free-range egg
• 1 t vanilla paste
• 2 t Woolworths cinnamon sugar

Method

Ingredients

1. To make the base, mix the crushed biscuits and butter. Press into the base and up the sides of a 20 cm pie dish.

2. Place the condensed milk and milk into a saucepan and heat gently. Mix the cornflour and egg in a small bowl to form a paste.

3. Pour a bit of the milk mixture into the cornflour mixture. Mix well and add to the saucepan. Whisk and cook over a low heat until thickened, about 8 minutes. Take care that it doesn’t catch and make sure you get to all the sides of the pan while whisking.

4. Pour the mixture into the dish and chill. Sprinkle with cinnamon sugar. Slice and serve.

Find more sweet tart recipes here.

Photographs: Myburgh du Plessis
Production: Abigail Donnelly
Food Assistant: Bianca Strydom