Biscuit Base

1. Crush 1 packet (about 200 g) Tennis biscuits into fine crumbs. You can use a food processor, or pop the biscuits into a sealed bag and crush them with a rolling pin. A few slightly larger crumbs are fine.
2. Add 100 g melted butter to the crushed biscuits and mix until everything is evenly moistened and holds together when pressed. If your crumbs still look very dry, add a little more melted butter, 1 tbsp at a time.
3. Press the biscuit mixture firmly into the base of a greased or lined dish.
4. Aim for a base that’s at least 1 cm thick. Really press it down, especially around the edges, so it holds together when the tart is sliced.
5. Place the biscuit base in the fridge while you make the custard.

Custard

1. Pour 1 can (397 g) sweetened condensed milk and 2 ½ tins of milk into a large saucepan.
2. Add 1/4 tsp salt and heat over low to medium-low heat, stirring often so the milk doesn’t catch on the bottom.
3. Add the remaining ½ tin of milk into a jug or bowl.
4. Add 1/4 cup + 1 tbsp custard powder and whisk until completely smooth. Don’t leave any dry lumps behind.
5. Once the condensed milk mixture is hot and steaming but not boiling, slowly add the custard powder mixture, stirring continuously with a whisk.
6. Keep cooking over low heat and stir continuously as the custard thickens. This can take several minutes. Don’t rush it by turning up the heat, as the bottom can catch and the custard can become lumpy.
7. Once the custard is thick, creamy and glossy, remove the saucepan from the heat.
8. Spoon about 1/2 cup of the hot custard into a small bowl or cup.
9. Quickly whisk 2 eggs into this hot custard until smooth. This step tempers the eggs, so they warm up gradually instead of scrambling when they hit the hot mixture.
10. Slowly pour the egg mixture back into the saucepan, whisking constantly.
11. Return the saucepan to low heat and continue stirring for another 1 to 2 minutes, just until the custard is thick, smooth and cooked through.
12. Remove the saucepan from the heat.
13. Stir in 2 tbsp butter and 1 tsp vanilla essence until the butter has melted and the custard is silky and glossy.
14. Pour the hot custard over the chilled biscuit base and gently smooth the top.
15. Leave the tart at room temperature for about 10 minutes, then cover and refrigerate for at least 4 to 6 hours. For the cleanest slices and the best texture, I’d leave it in the fridge overnight.
16. Serve Milk Tart well chilled.