Today we're making a super-quick condensed milk tart. This tasty reward literally takes only 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 determine 200g of butter. Break the biscuits into the bowl of your food processor and zap these till reasonably great. Drizzle the melted butter in through the feeder tube of the processor and run this until whatever is well integrated. Depending on what brand name of biscuits you utilize, you might have to add an extra 100g of butter if the crumbly mix doesn't hold together when compressed.
Divide the mix between two 22cm tart foils. Start compressing the pastry from the center outwards pushing it into the bottom corners and up the sides. Work around the edges pressing the pastry as you go. Use the back of a spoon to smooth of the base and specify the bottom corner. This will help to attain even thickness all the way through the base. Repeat this exercise with the sides, leaving the top edge rustic and rough.
Continue with the second tart before moving 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 till completely mixed. Get rid of the tart shells from the freezer and put half of the filling into each shell. Dust the tops of the tarts with cinnamon sugar. Place each tart onto a heavy plate. Pop one of these into your microwave oven on optimum for 4 minutes, then repeat with the 2nd tart. They emerge from the microwave looking just like this. Transfer the tarts to you refrigerator for a minimum of 4 hours to set, ideally overnight. Serve your tart the following day garnished with whipped cream, and enjoy.
Active ingredients: 360g Tennis/ Tea biscuits 200g Melted butter (plus 100g if mix is too dry). 770g Sweetened condensed milk. 1000ml Double cream yogurt. Cinnamon sugar for cleaning.
