Milk tart

BASE:

• 200g Tennis biscuits, crushed
• 70g flour
• 125g butter, melted

FILLING:

• 3+3/4 cups milk
• 125g butter
• 2 vanilla pods
• 4 tbsp cake flour
• 200g sugar
• 4 eggs , separated

1. Preheat the oven to 180°C. To make the base, cream the butter, then add the biscuits and flour. Press the mixture into a 25-cm pie dish to create an even crust. Set aside.
2. To make the filling, place 3 cups milk and the butter into a saucepan and bring to the boil. Scrape the vanilla seeds from the pods and add both the seeds and pods to the boiling milk. Keep stirring to prevent it from burning.
3. In a separate bowl mix the flour, sugar, salt, egg yolks and remaining milk. Once the milk has boiled, pour it through a sieve and into the egg mixture. Mix well and return the mixture to the saucepan over a medium heat. Beat ferociously to avoid creating a lumpy mess and allow the mixture to thicken, but not boil. Lastly, beat the egg whites until soft peaks form, then fold into the mixture.
4. Pour the mixture over the base of the tart, generously sprinkle with cinnamon and bake for 30 to 40 minutes.

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