Today we're making a super-quick condensed milk tart. This scrumptious reward actually takes just 10 minutes to make, and absolutely no baking skills are required.
To begin, open 2 packages, or 360g tennis biscuits or tea biscuits and melt and measure 200g of butter. Break the biscuits into the bowl of your food mill and zap these till fairly fine. Sprinkle the melted butter in through the feeder tube of the processor and run this till everything is well combined. Depending on what brand of biscuits you use, you may have to include an additional 100g of butter if the crumbly mixture doesn't hold together when compressed.
Divide the mix 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 pushing the pastry as you go. Use the back of a spoon to smooth of the base and define the bottom corner. This will assist to attain even thickness all the way through the base. Repeat this workout with the sides, leaving the top edge rough and rustic.
Continue with the 2nd tart before transferring them both to the freezer while you continue with the filling. Put 770g of sweetened condensed milk into a large bowl. Add 1 liter of double cream yogurt. Use a spatula to mix this until completely mixed. Eliminate 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 oven 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 fridge for at least 4 hours to set, ideally overnight. Serve your tart the following day garnished with whipped cream, and delight in.
Ingredients: 360g Tennis/ Tea biscuits 200g Melted butter (plus 100g if mixture is too dry). 770g Sweetened condensed milk. 1000ml Double cream yogurt. Cinnamon sugar for dusting.
