Citrus and ginger milk tart
| Cooking Time: | 10 minutes |
| Serving Suggestion: | Dust with cinnamon sugar and place under a warm grill |
| Prep Time: | 35 minutes, plus 40 minutes chilling time |
Ingredients
- 1 tsp vanilla extract
- 1 slice fresh ginger
- 1 orange zest
- 4 cups full cream milk
- 25 g cinnamon sugar
- 2 tbsp sugar for the egg whites
- 3 Tbsp Flour
- 3 Tbsp cornflour, mixed with 2 1/2 Tbsp cold water
- 6 large eggs, beaten
- 250 g butter, softened
- 10 crushed ginger biscuits
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Cooking 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 tins you will be using with the ginger biscuit mixture and set aside.
- Whisk the eggs, corn flour, flour and sugar together in a bowl to form a thick paste.
- Heat the milk, butter, zest, ginger and vanilla, stirring continuously. Remove the milk mixture, strain and add to egg mixture. Return to the heat, whisking until the mixture thickens, for about 5 minutes.
- Remove from the heat when the mixture coats the back of a spoon and divide among the ginger biscuit crusts and chill in the refrigerator for 40 minutes before serving.
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