CROSSING SUPERSPAR MILK TART IN A GLASS Ingredients(4) 650 ml SPAR full cream milk 2 X-Large SPAR eggs 100 ml SPAR White Sugar pinch salt 25 ml corn flour 75 ml SPAR cake flour 30 g SPAR butter 5 ml vanilla essence 1 ml almond essence 1 box SPAR Shortbread Biscuits, roughly crumbled (200 g) ground cinnamon Method Heat the milk to just below boiling point. Whisk the eggs and sugar together until foamy and thick. Beat in the salt and both flours. Pour in and whisk this with the hot milk, mixing together over low heat, using a hand-whisk, to achieve a smooth thickened sauce. Add in the butter and both essences. Alternate crumbled biscuit and the warm sauce twice in each glass. Sprinkle ground cinnamon over the top, cover and chill well. Hints and Tips Do not use this same filling for a conventional milk tart, as it has been adjusted to a dessert consistency and not that of a sliceable tart. Dairy absorbs strong odours and flavours from other foods in a fridge, so cover these desserts to ensure the milky filling does not get spoiled in this way.
Posted on: Wed, 10 Dec 2014 05:34:24 +0000
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