Today we're making a super-quick condensed milk tart. This scrumptious treat literally takes only 10 minutes to make, and absolutely no baking abilities are required.
To start, open 2 packets, or 360g tennis biscuits or tea biscuits and melt and measure 200g of butter. Break the biscuits into the bowl of your food processor and zap these up until reasonably fine. Drizzle the melted butter in through the feeder tube of the processor and run this until everything is well combined. Depending upon what brand of biscuits you utilize, you might need to add an additional 100g of butter if the crumbly mix does not hold together when compressed.
Divide the mixture in between 2 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. Utilize the back of a spoon to smooth of the base and define the bottom corner. This will help to accomplish even density all the way through the base. Repeat this exercise with the sides, leaving the leading edge rustic and rough.
Continue with the second tart before moving 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 combined. Remove 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 one of these into your microwave on optimum for 4 minutes, then repeat with the second tart. They emerge from the microwave looking much like this. Transfer the tarts to you refrigerator for at least 4 hours to set, preferably over night. 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.
