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COCONUT CONDENSED MILK TART

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coconut-condensed-milk-tart

Karl will be the first to admit he likes eating desserts, but he’s not the best at making them. This is his crowning glory, and while he may have got the original recipe from his mother and tweaked it, he’s still claiming it. 

Serves: 6–8
Preparation time: 30 minutes + overnight in the fridge
Cooking time: 45 minutes 

FOR THE CRUST
2 packets (200 g each) Tennis biscuits
2 tsp ground cinnamon
200 g butter, melted

FOR THE EGG MIX
2 cups full-cream milk
6 heaped tbsp cake flour 
6 heaped tbsp cornflour
2 tsp vanilla extract 
6 large eggs

FOR THE FILLING
2 tins (385 g each) condensed milk 
1 litre full-cream milk
2 tbsp butter

FOR THE TOPPINGS
Ground cinnamon
½ cup coconut flakes, toasted

METHOD
Preheat the oven to 180 °C. 
Blitz the biscuits until they are a fine crumb. Add the cinnamon and melted butter and mix. In a 26 cm springform cheesecake tin, use half the biscuits to evenly cover the base. Use a tumbler glass to press the crumbs into place. Use the other half of the mix to layer the sides to create an even wall around the pan.

Refrigerate for 30 minutes to set. 
Blind bake the base for 8 minutes. Remove the pan from the oven and allow to cool completely. 

Place all the ingredients for the egg mix, except for the eggs, in a bowl. Blitz until well combined and there are no lumps. The eggs will be added just before the entire mixture goes into the filling mixture. For now, set it aside until needed.

To make the filling, heat the condensed milk, milk and butter in a large pot over medium heat, stirring. As soon as the mixture starts to boil remove the pot from the heat. 

Add the 6 eggs to the egg mix and whisk well. Now slowly add the egg mix to the pot with the filling while whisking constantly. If you go too fast you will scramble the eggs. 

Once all the egg mix is incorporated you can return the pot to the heat. Whisk the mixture constantly as it gently heats up. The mixture will start to thicken around the 70 °C mark. We find that 76 °C is the magic number. Don’t let it go above 80 °C. 

Cook the mixture until you have a semi-thick but pourable custard. If you overcook the custard it will be too stiff to pour so take your time with it. When ready, immediately pour the custard into your biscuit base. 
Dust with cinnamon and leave it to cool completely before covering with foil and placing in the fridge. 

Allow the tart to set overnight. To remove the tart from the tin, carefully run a knife between the pan and crust then unhinge. Garnish with toasted coconut and serve.