Today we're making a super-quick condensed milk tart. This tasty treat actually takes only 10 minutes to make, and definitely no baking skills are required.
To begin, open 2 packets, or 360g tennis biscuits or tea biscuits and determine and melt 200g of butter. Break the biscuits into the bowl of your food mill and zap these up until fairly fine. Drizzle the melted butter in through the feeder tube of the processor and run this up until whatever is well integrated. Depending on what brand of biscuits you use, you might have to add an extra 100g of butter if the crumbly mixture does not hold together when compressed.
Divide the mixture between two 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 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 attain even density all the way through the base. Repeat this exercise with the sides, leaving the leading edge rustic and rough.
Continue with the second tart before transferring them both to the freezer while you continue with the filling. Put 770g of sweetened condensed milk into a large bowl. Include 1 liter of double cream yogurt. Utilize a spatula to blend this up until completely combined. 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. Location each tart onto a heavy plate. Pop one of these into your microwave oven 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 fridge for a minimum of 4 hours to set, preferably over night. Serve your tart the following day garnished with whipped cream, and enjoy.
Components: 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.
