Ingredients
Method
Biscuit Crust (Easy Marie Base)
- Crush about ¾ packet of Marie biscuits into fine crumbs. Add 125 g melted margarine and ½ cup sugar, mixing well until the mixture is evenly combined and resembles wet sand. Press the mixture firmly into your tart dish, covering the base evenly (and slightly up the sides if preferred). Place in the fridge to set while you prepare the filling.
Tip
- If you want a firmer, slightly crunchy base, you can chill it for 20–30 minutes or bake it at 180°C for about 8–10 minutes, then let it cool completely before adding the filling.
Combine in a blender until smooth
- 80 ml flour, 80 ml corn flour, 1 ml salt, 125 ml milk, 200 ml sugar, 3 eggs, 5 ml almond essence
Filling preparation
- Add the mixture to the milk once it reaches a gentle boil. Stir continuously to ensure it blends smoothly. As it thickens, the surface may bubble vigorously—keep stirring to prevent lumps from forming. Once the texture is silky and uniform, remove from the heat. Carefully pour the mixture into the prepared pan lined with the crust, spreading evenly.
Finishing Touch
- Allow the milk tart to cool completely at room temperature. Once cooled, transfer it to the refrigerator and let it chill until set.