Today we're making a super-quick condensed milk tart. This scrumptious reward literally takes just 10 minutes to make, and absolutely no baking skills are needed.
To start, open 2 packets, or 360g tennis biscuits or tea biscuits and melt and determine 200g of butter. Break the biscuits into the bowl of your food mill and zap these till fairly fine. 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 might have to include an extra 100g of butter if the crumbly mixture doesn't hold together when compressed.
Divide the mix 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. Use the back of a spoon to smooth of the base and define the bottom corner. This will help to attain even density all the way through the base. Repeat this exercise with the sides, leaving the top edge rough and rustic.
Continue with the second tart prior to transferring them both to the freezer while you continue with the filling. Pour 770g of sweetened condensed milk into a big bowl. Add 1 liter of double cream yogurt. Use a spatula to mix this until completely mixed. Remove 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 among 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 fridge for a minimum of 4 hours to set, ideally overnight. Serve your tart the following day garnished with whipped cream, and enjoy.
Ingredients: 360g Tennis/ Tea biscuits If mixture is too dry), 200g Melted butter (plus 100g. 770g Sweetened condensed milk. 1000ml Double cream yogurt. Cinnamon sugar for cleaning.
