This recipe was hand written in a note to me and tucked into the back of a Snowflake recipe book as a Christmas present! We make it for every birthday or occasion and if there is any leftover it gets put in the fridge with a small fork and we just help ourselves! Safe to say it never lasts long! Haha! Here is the legendary refridgerated milk tart recipe she handed down to us complete with slightly guessed amounts, let's say fairly unique instructions and a Guernsey twist!
Ingredients:
1x pack of Tennis Biscuits (or Henro All Day, or if you have to, 3/4 pack of digestives!)
Guernsey Salted Butter (1/2 a block, so 125g ish!)
One time of condensed milk
3x tins of Guernsey Semi Skimmed milk (measured using the condensed milk tin)
1x egg whisked
1 tsp vanilla essence
1 tsp custard powder
3 tsp Maizena (Cornflour)
1tsp Cinnamon powder (plus extra if desired!)
Crush up your biscuits a place in a mixing bowl. In a pan melt your butter on a low heat. Then add to your biscuit mix. Press into your dish and leave in the fridge for an hour to set. (An alternative to this is to layer the biscuits on the bottom of your dish and not use the butter!)
In a large saucepan add the vanilla essence, whisked egg and tin of condensed milk.
In the condensed milk tin, put your custard powder and maizena with a splash of milk. Mix until the powders have dissolved into the milk. Fill the tin with milk and add to the saucepan. Refill the tin with milk two more times and add to the Saucepan
Mix altogether and then put on a medium heat, stir with a wooden spoon - make sure you keep constantly stirring until it thickens to a custard like consistency
Once thickened, poor over your biscuit base. Sprinkle cinnamon on top and then once cooled a bit, put in the fridge to chill throughout
Serve as desired! My always husband likes to put more cinnamon on top!
And there it is! Nana's delicious family favourite chilled Milk Tart! Please send us any other recipes you may have as we would love to try them at home and post them on this Blog!
