WILD AFRICA CREAM MILK TART

INGREDIENTS
Crust: 200 grams Tennis biscuits, 100 grams butter, melted
For the filling:
700 ml full cream milk, 1 can condensed milk
4 egg yolks, 4 tablespoons water
4 tablespoons Wild Africa Cream, 4 tablespoons cornflour – level, not heaped
2 tablespoons custard powder – level, not heaped, ¼ teaspoon salt
30 grams butter, 2 teaspoons vanilla extract
Cinnamon for dusting

METHOD
Make the crust: in a food processor, blitz the biscuits until they resemble coarse sand. Alternatively, you can crush them in a bag with a rolling pin, just make sure the texture is fairly fine. Melt the 100g butter in the microwave until it becomes liquid. Add the melted butter to the biscuit crumbs until well combined. Tip the crumb mixture into the tart tin, pressing it down firmly across the bottom and up the sides. Place it in the fridge to firm up while you make the filling.

Make the filling: in a large saucepan, combine the full cream milk and condensed milk and Wild Africa Cream. Place over medium heat and gently stir until the milk reaches boiling point. Remove the pan from the heat while you prepare the egg mixture. In a bowl, whisk together the egg yolks and water. Add the cornflour, custard powder and salt to the egg mixture. Whisk the powders into the egg mixture until it’s completely smooth without any lumps.

Pour the egg mixture into the warm milk in the saucepan, place it over very low heat and immediately start whisking with a wire whisk for about 5-7 minutes until the mixture thickens and the whisk leaves distinct “trails” in the mixture. Remove the pan from the heat and whisk in the two tablespoons of butter and vanilla extract. Pour the milk tart filling into the tart base Allow it to cool slightly before placing it in the fridge for at least 4 hours or overnight to allow it to set, evenly sprinkle ground cinnamon over it to your liking.