Easy No Bake Milk Tart
September 26, 2011 in Uncategorized
I promised you my easy no bake milk tart recipe today so here I am keeping my word! No lenthy intro today as I am chasing my tail trying to get things sorted so that we can head out of here on Thursday morning. Yes, the brownies are going on a 3 week holiday! We are both feeling rather jaded and tired…its been a hard year so far!
I have no idea where this recipe originated. I have it written by hand in my very first recipe book that I started as a young bride 33 years ago! I have adapted it slightly to suit our tastes!
EASY NO BAKE MILK TART
Ingredients:
200g Nuttikrust Biscuits
397g Can Condensed Milk
700ml Boiling Water
15ml Butter
40g Cornflour
50ml Cold Water
2 Large Eggs – separated
½ Vanilla Pod – split and seeds removed with a sharp knife
1 Mandarin (I use ClemenGold) – finely grated zest only
Finely Ground Cinnamon for sprinkling on the top
Method:
Lay the biscuits close together over the bottom of a lightly greased pie dish. I use a rectangular dish as the biscuit shape lends itself to a rectangular or square dish
Place condensed milk, boiling water, vanilla, zest and butter into a medium sized saucepan over medium heat and bring to the boil
In the meanwhile mix together the cornflour and cold water to make a paste, add the two egg yolks and salt and whisk together
Remove the saucepan from the heat, whisk in the cornflour egg mixture then return to a low heat and keep whisking or stirring quickly until the mixture has thickened. It happens quickly
Remove from heat (now take note of this tip before the next step – egg whites will scramble if you add them all at once to hot mixture 
- ask my friend Douglas hehe)
Beat the egg whites in a clean metal bowl until stiff peaks form, quickly whisk one big spoon of the hot mixture into the white mixture then add 1/3 of the white mixture to the hot mixture and whisk in. Now add the rest of the whites to the hot custard and fold in quickly.
Pour the filling over the biscuit base and allow to cool then place in fridge to cool and set completely
Sprinkle ground cinnamon over the top and serve
You can leave out the mandarin zest if you like and this will taste just like the traditional custard tart flavour, or you can ring the changes and add other flavours that you might like but I can assure you this one was delicious! Even my citrus weary son said it was very very good! 
I like the oatiness of the nuttikrust biscuit but you can use any other plain flat cookie/biscuit. I think the original recipe called for tennis biscuits!
Have a great week everyone, I will try and pop in before we go away and if the weak edgy Cell C dongle signal will allow I will try and blog a post or two while we are away!
browniegirl xx
browniegirl
rumtumtigger said on September 26, 2011
Very nice. Thanks for sharing the recipe. Makes me feel like making a milk tart too ;o)
Collywolly said on September 26, 2011
Thanks tigger. This is so easy to make and really delicious xx
Zabwan said on September 26, 2011
I never make milk tart, for some reason, guess i don’t have a good recipe
I am going to make this one, tho! Thank you, dear B-G xxxx
BlondeCook said on September 26, 2011
This sounds like one I might even manage to make – and it looks scrummy!
Have a great holiday xx
Collywolly said on September 26, 2011
You’re welcome. I really hope you make it. Its also perfect to make on a fire while camping as long as you have a cool/cold spot for it to set! Very easy. Let me know when you make it what you think. Hugs xx
Collywolly said on September 26, 2011
You will definitly be able to make it Blondie….and thanks so much. We are both very tired and looking forward to a break. I will be working a bit on my laptop for the conference next year…it never ends but brownieboy will definitely not be working
xx
Zabwan said on September 26, 2011
You’re right, it would be a good camping recipe! May I use it for a future article for the Caravan mag?
Kitchengirl said on September 26, 2011
Ooooooo this looks simply wonderful! 33 years is an absolutely amazing feat. Top respect!
Kitchengirl said on September 26, 2011
Have a fantastic and well deserved break!
Collywolly said on September 26, 2011
Of course you may Zabs. xx
pinkpolkadot said on September 26, 2011
This sounds really delicious!!! I also have a recipe book like that….. with loads of handwritten recipes and some pasted in from cut-outs of magazines and newspapers!!
I am sure that I will visit you again before Friday, but if I don’t, you must have a wonderful holiday, dear Brownie!! XXX
Zabwan said on September 27, 2011
Thank you!! HUGS!!!!!
sharonsmit2 said on September 27, 2011
Have a lovely holiday!!! Thank you for the recipe!!
Collywolly said on September 28, 2011
Collywolly said on September 28, 2011
Thank you Chef! Hugs xx
Collywolly said on September 28, 2011
Thank you! We most certainly plan to. rushing around getting ready today and plan to leave early tomorrow xx
Collywolly said on September 28, 2011
Thank you so much Polkie….I neglect my handwritten recipes sometimes because of all the fab cookery books I have acquired but its good to return every now and then. You re-discover old gems like this
Hugs to you xx
Collywolly said on September 28, 2011
You’re welcome. Thank you Shaz xxx
fritzbrand said on September 28, 2011
Holy hell I am so making this one! I am a huge fan of Milk Tart in any way shape or form. Huge congrats on the 33 years and have a great holiday Colly, you deserve it!
Collywolly said on September 28, 2011
HAHA! I thought you might be interested
Just make sure you have a few people to eat it with you when you make it then you will be OK hehe…..just for the weight loss thing you know? Thank you so much. I am seriously looking forward to this time away….just nervous about the mouth issues 
xx
goldeelocks2 said on October 25, 2011
This recipe does not work. I followed it EXACTLY and it does not set. Ithad a very nice taste however so please advise what I can do to k=make it set. Perhaps the weight of cornflour is wrong? Please check and advise. My e mail address is : peachy1709@yahoo.com.
Regards
Joy
Collywolly said on October 25, 2011
Im really sorry to hear that this did not work for you Goldeelocks2. The recipe however is correct, I have just checked through it again. The recipe does work perfectly; I have had quite a bit of feedback on it both from this blog post and the one on my other blog and it has worked for others too. Only problem that a couple of people had was that the egg whites scrambled a bit when they added it to the hot custard. If you follow the instructions though that should not happen. I dont know what else to advise….The tart does require about 6 hours or so in the fridge to set.