Cream tart
recipe
Cream tart
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This is based on a Portuguese dessert recipe, and I find it a perfect way to end a spicy meal, cool, soft and soothing.
Ingredients
- 500 ml/18 fl oz milk
- 395 g can sweet condensed milk
- 5 sheets or 5 teaspoons gelatine
- 3 free-range egg whites
- 150 g/5 oz shortbread or digestive biscuits, finely crushed
Preparation:
15
Cook Time:
4
Total Time:
19min
Directions
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- Mix both milks together in a bowl.
- Soak the gelatine in tablespoons of water in a small bowl, and then heat it in a 'bain marie' or the microwave to dissolve the gelatine.
- Add to the milk, giving a good stir to make a creamy texture.
- Whisk the egg whites to firm peaks, and gently fold into the milk.
- Place a greased flan ring on a baking sheet lined with greased silicone paper.
- Sprinkle the crushed biscuits to form an equal base inside the flan ring, and then pour the mixture over it, filling the circle to the top, and leave in the refrigerator until set.
- When ready to serve, invert a flat plate over the flan ring and turn the pudding over. Remove the silicone paper and the flan ring. The biscuit crumbs will now be on top.
Meal type:
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