Today we're making a super-quick condensed milk tart. This tasty treat actually takes just 10 minutes to make, and definitely no baking skills are needed.
To start, open 2 packages, or 360g tennis biscuits or tea biscuits and melt and determine 200g of butter. Break the biscuits into the bowl of your food processor and zap these up until reasonably great. Sprinkle the melted butter in through the feeder tube of the processor and run this up until everything is well integrated. Depending on what brand name of biscuits you use, you may have to include an additional 100g of butter if the crumbly mix does not hold together when compressed.
Divide the mixture 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 assist to achieve even density all the way through the base. Repeat this exercise with the sides, leaving the top edge rough and rustic.
Continue with the 2nd tart before moving them both to the freezer while you continue with the filling. Put 770g of sweetened condensed milk into a large bowl. Add 1 liter of double cream yogurt. Use a spatula to mix this up until thoroughly 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. Place each tart onto a heavy plate. Pop one of these into your microwave on maximum for 4 minutes, then repeat with the second tart. They emerge from the microwave looking just like 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 delight in.
Ingredients: 360g Tennis/ Tea biscuits If mix is too dry), 200g Melted butter (plus 100g. 770g Sweetened condensed milk. 1000ml Double cream yogurt. Cinnamon sugar for dusting.
