Biscuit Base

1. Add 250 g finely crushed Tennis biscuits to a bowl.
2. Pour in 8 tbsp melted butter and mix until the crumbs are evenly moistened. If the mixture still feels too dry to press together, add a little extra melted butter, about 1 tbsp at a time.
3. Press the biscuit mixture firmly and evenly into the bottom of a deep 30 cm square dish.
4. I like to use the bottom of a flat glass or measuring cup to press it down properly. Pop the dish into the fridge to chill while you make the custard.

Milk Tart Custard

1. Pour 4 cups milk into a large microwave-safe bowl and add 1 cup sugar.
2. Microwave on high for about 10 minutes, or until the milk is very hot. The exact time can vary between microwaves, so keep an eye on it and don’t let it boil over.
3. While the milk is heating, whisk 3 eggs, 2 cups milk, 2/3 cup + 1 tbsp cake flour, 3/4 cup + 1 tbsp Cornflour and 2 tsp vanilla essence together in a separate bowl.
4. Whisk until the mixture is completely smooth, with no obvious lumps of flour or Cornflour.
5. Slowly whisk the hot milk and sugar mixture into the flour and egg mixture. Return everything to the large microwave-safe bowl.
6. Microwave the custard for about 12 minutes, stopping to whisk thoroughly every 2 minutes.
7. Keep cooking until the custard is thick enough to hold soft peaks from the whisk. Don’t rely only on the clock here, as microwaves vary quite a bit. If it’s still too thin, continue cooking in 30-60 second bursts, whisking well after each one.
8. Add 4 tbsp butter to the hot custard and whisk until completely melted and incorporated.
9. Set the custard aside to cool, stirring it occasionally as it cools so a thick skin doesn’t form on top.

Caramel Pudding Cream

1. Pour 1 cup milk into a bowl and add 1 box (90 g) caramel instant pudding. Whisk according to the pudding packet directions until the mixture thickens.
2. In a separate bowl, whisk 1 cup fresh cream until soft peaks form.
3. Don’t overwhip it. Gently fold the whipped cream into the caramel pudding mixture until combined and creamy.

Assemble the Caramel Milk Tart

1. Take the chilled biscuit base from the fridge. Make sure the custard is cool or just barely warm before assembling. If it’s hot, it can soften the biscuit base too much and melt the caramel layer.
2. Spoon the cooled custard over the chilled biscuit base and spread it into an even layer.
3. Stir 1 can (360 g) caramel condensed milk until smooth and spreadable.
4. Carefully spread the caramel condensed milk over the custard. If it feels very thick, let it stand at room temperature for a few minutes before spreading. Take your time with this layer so you don’t drag the custard underneath.
5. Spoon the caramel pudding and cream mixture over the caramel condensed milk and gently smooth the top.
6. Grate 1 small slab of milk chocolate over the top.
7. Cover the dish and refrigerate the Caramel Milk Tart overnight. This gives all the layers plenty of time to set and makes the tart much easier to slice neatly.
8. Serve chilled. Keep leftovers refrigerated.