Today we're making a super-quick condensed milk tart. This delicious reward actually takes just 10 minutes to make, and definitely no baking abilities are required.
To begin, open 2 packets, or 360g tennis biscuits or tea biscuits and melt and measure 200g of butter. Break the biscuits into the bowl of your food mill and zap these up until reasonably fine. Drizzle the melted butter in through the feeder tube of the processor and run this until whatever is well combined. Depending on what brand of biscuits you utilize, you may have to add an additional 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 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 thickness all the way through the base. Repeat this workout with the sides, leaving the top edge rustic and rough.
Continue with the second tart before moving them both to the freezer while you continue with the filling. Pour 770g of sweetened condensed milk into a large bowl. Add 1 liter of double cream yogurt. Use a spatula to blend this until completely blended. 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. Place each tart onto a heavy plate. Pop among these into your microwave oven on optimum for 4 minutes, then repeat with the second tart. They emerge from the microwave looking similar to this. Transfer the tarts to you refrigerator for a minimum of 4 hours to set, ideally overnight. Serve your tart the following day garnished with whipped cream, and delight in.
Components: 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 cleaning.
