Caramel Milk Tart

Coming up with new concepts is so much fun. I have googled if there was a caramel milktart and didn’t find what I was after, so I made it. The first and only caramel milktart. Foodies of South Africa helped me, by using the base of their recipe and working from their tweaking it a little.

This will be a winner in any household! In between the microwave intervals, just add a few teaspoons of boiling water, this will help smooth it out and will prevent any lumps and grainyness.

Caramel Milktart

Ingredients:
Serves: 8-10
1 packet vanilla biscuits
1 tin caramel
302ml full cream milk
2 cups water
2 Tbs butter, melted
4 eggs
6 Tbsp corn flour
Pinch of salt
Cinnamon powder

Method:

In a prepared glass rectangular dish crush the vanilla biscuits and place on the base, set aside.

While using a hand mixer and a microwave safe mixing bowl, mix 4 eggs, while mixing add in 302ml of full cream milk.

While mixing add in the tin caramel.

While mixing add in 250ml of caster sugar, 2 Tbs of melted butter, 2 cups of water, 6 Tbs of corn flour and a pinch of salt.

Microwave for 7 minutes, remove from the microwave and whisk in a few teaspoons of boiling water, this prevents any lumps and grainyness from forming, you can do this after each microwave interval.

Microwave again for 5 minutes. Whisk again and add a few teaspoons of boiling water.

Microwave again for 3 minutes. Whisk again and add a few teaspoons of boiling water.

Microwave again for 3 minutes. Whisk again and add a few teaspoons of boiling water.

Microwave again for 2 minutes. Whisk again and add a few teaspoons of boiling water.

Place the caramel milk tart mixture on the cookie base. Let set for 2 to 3 hours and serve and enjoy!

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