Spiced Milk Tart

Spiced Milk Tart

Ingredients Base:
200g Tennis biscuits
1 tsp Osmans Taj Mahal cinnamon powder
150 g butter, melted 

Filling:
1 litre full cream milk
3 large eggs, at room temperature
1 cup granulated sugar
1/2 tsp Osmans Taj Mahal ginger powder
1 tsp Osmans Taj Mahal cinnamon powder
2 Osmans Taj Mahal cloves, ground
2 ½ tbsp flour
2 ½ tbsp cornflour
Pinch of salt
1 tbsp butter
1 tsp vanilla extract
Osmans Taj Mahal cinnamon powder, to garnish

Method
Place the Tennis biscuits into a food processor and blitz to a crumb. Tip the crumb into a large bowl, add the cinnamon powder and melted butter, and mix well.
Line the base and sides of a 22 cm cake tin with a removable bottom with the crumb. Place in the fridge to set.

For the filling, place the milk in a saucepan and bring to a simmer. In a large bowl, beat the eggs, then add the sugar, spices, flour, cornflour, and salt and mix well. Slowly pour over the hot milk, stirring well over medium heat for about 10 minutes until it thickens. Add the butter, and vanilla essence and mix well. Pour the filling into the set biscuit base and allow to cool before refrigerating overnight.

Serve garnished with a dusting of ground cinnamon powder and enjoy!