Today we're making a super-quick condensed milk tart. This scrumptious treat literally takes just 10 minutes to make, and absolutely no baking skills are required.
To start, open 2 packets, or 360g tennis biscuits or tea biscuits and measure and melt 200g of butter. Break the biscuits into the bowl of your food processor and zap these up until reasonably great. Drizzle the melted butter in through the feeder tube of the processor and run this until everything is well integrated. Depending upon what brand name of biscuits you utilize, you may need to add an extra 100g of butter if the crumbly mixture doesn't hold together when compressed.
Divide the mixture in 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 define the bottom corner. This will assist to accomplish even thickness all the way through the base. Repeat this exercise with the sides, leaving the leading edge rustic and rough.
Continue with the second tart prior to moving them both to the freezer while you continue with the filling. Put 770g of sweetened condensed milk into a big bowl. Include 1 liter of double cream yogurt. Use a spatula to blend 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 maximum for 4 minutes, then repeat with the second tart. They emerge from the microwave looking similar to this. Transfer the tarts to you fridge for at least 4 hours to set, preferably 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 dusting.
