Updated: Jun 11, 2020
A modern take on the Milk Tart, this recipe is wonderfully refreshing on a hot summer day. If you make it spicy enough, you can break out in a little perspiration, which they say is always good for cooling the body temperature!
1 packet tennis biscuits
100g butter (approximately)
Crush 1/2 a packet of Tennis biscuits and mix in about 100g of soft butter.
The biscuits should stick together when bunched in the palm of your hand.
Press into a greased cheesecake springform tin.
(For the Pesach version, replace biscuits with a base made from a combination of nuts and dates processed into a crumbly but sticky mixture)
3.5 cups full cream milk
1/2 cup sugar (8 tablespoons of sugar)
1 tspn chili flakes
1 tspn vanilla essence
1/2 cup milk
2 tablespoons cornflour
1/2 bar of dark cooking chocolate
Put the milk and sugar into a pot to heat up.
Add the chili and vanilla essence.
Mix the cornflour with the half cup of milk.
When the pot of milk starts to bubble, add the cornflour mixture and thicken.
Melt the chocolate and when the custard has thickened, add the chocolate. Mix until smooth.
Then pour over the biscuit base, sprinkle with chili flakes and chocolate shavings and place in the fridge to set.