CITRUS & GINGER MILK TART
Ingredients
- 250 g ginger biscuits
- 1/4 cup butter [melted]
- 2 egg
- 80 ml cornflour
- 1 cup sugar [you could use a tin of condensed milk instead]
- 1 l milk
- 1 tbsp butter
- 1 tsp orange zest
- 1 tsp fresh ginger grated
- 1 tbsp vanilla extract
- ground cinnamon
Instructions
- In a food processor blend the ginger biscuits, place in a bowl with the melted butter and mix until combined and compact.
- Line the tin/tins you will be using with the ginger biscuit mixture and set aside.
- Whisk the eggs, corn flour and sugar together in a bowl to form a thick paste.
- Heat the milk, butter, zest, ginger and vanilla, stirring continuously. Once it comes to a boil, remove the milk mixture from heat. Strain, then pour into the egg mixture while stirring with a whisk. Return to the heat, whisking until the mixture thickens, for about 5 minutes – it should be of a custard consistency.
- Remove from the heat and divide among the ginger biscuit crusts and chill in the refrigerator for 40 minutes before serving.
Notes
MAKES 1 LARGE TART OR 6 SMALL TARTLETS
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