Today we're making a super-quick condensed milk tart. This scrumptious reward literally takes only 10 minutes to make, and absolutely no baking abilities are needed.
To begin, 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 mill and zap these until fairly great. Drizzle the melted butter in through the feeder tube of the processor and run this until whatever is well combined. Depending upon what brand name of biscuits you use, you may have to include an extra 100g of butter if the crumbly mix doesn't hold together when compressed.
Divide the mix in between 2 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. Utilize the back of a spoon to smooth of the base and specify the bottom corner. This will help to achieve even thickness all the way through the base. Repeat this workout with the sides, leaving the top edge rough and rustic.
Continue with the second tart before transferring them both to the freezer while you continue with the filling. Pour 770g of sweetened condensed milk into a large bowl. Include 1 liter of double cream yogurt. Utilize a spatula to blend this up until thoroughly combined. Get rid of 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 maximum for 4 minutes, then repeat with the 2nd tart. They emerge from the microwave looking similar to this. Transfer the tarts to you refrigerator for a minimum of 4 hours to set, ideally over night. Serve your tart the following day garnished with whipped cream, and delight in.
Components: 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.
