How to Make 10 Minute Condensed Milk Tart
Today we're making a super-quick condensed milk tart. This tasty reward literally takes only 10 minutes to make, and definitely no baking skills are needed.
To begin, open 2 packages, or 360g tennis biscuits or tea biscuits and melt and determine 200g of butter.
Break the biscuits into the bowl of your food mill and zap these up until reasonably great.
Drizzle the melted butter in through the feeder tube of the processor and run this till everything is well integrated. Depending on what brand name of biscuits you utilize, you may need to include an additional 100g of butter if the crumbly mixture does not hold together when compressed.
Divide the mixture between two 22cm tart foils.
Start compressing the pastry from the center outwards pressing it into the bottom corners and up the sides.
Work around the edges pressing the pastry as you go.
Use the back of a spoon to smooth of the base and specify the bottom corner. This will help to achieve even thickness all the way through the base.
Repeat this exercise with the sides, leaving the top edge rough and rustic.
Continue with the second tart before transferring them both to the freezer while you continue with the filling.
Pour 770g of sweetened condensed milk into a big bowl.
Add 1 liter of double cream yogurt.
Use a spatula to mix this till thoroughly blended.
Get rid of the tart shells from the freezer and pour half of the filling into each shell.
Dust the tops of the tarts with cinnamon sugar.
Location each tart onto a heavy plate. Pop among these into your microwave on maximum for 4 minutes, then repeat with the 2nd tart.
They emerge from the microwave looking just like this.
Transfer the tarts to you refrigerator for a minimum of 4 hours to set, preferably overnight.
Serve your tart the following day garnished with whipped cream, and enjoy.
Active ingredients:
360g Tennis/ Tea biscuits
If mixture is too dry), 200g Melted butter (plus 100g.
770g Sweetened condensed milk.
1000ml Double cream yogurt.
Cinnamon sugar for cleaning.