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Milk Tart

Recipe Supplied by: Jennipher Marshall-Jenkinson
Serves: 4 People

This recipe serves 4and is cooked in a 900 watt microwave oven

Preparation time and cookingtime :15 minutes

This is believed to be an old Africaan’s recipe and it’s delicious, easy to digest, full of calcium and Vitamins A and D and goes well accompanied by any seasonal fruit.

For the biscuit base:

100g butter

150g broken biscuits, (if you have the choice, use coconutbiscuits )

For the filling:

300ml milk

30g butter

15gcornflour(1 roundedtblspn)

15g plain flour (1 roundedtblspn)

30g caster sugar (2 roundedtblspns)

1teaspnvanilla extract

1 egg, separated

Make the biscuit base first:Put the butter into a 20cmoven proofflan dish. Microwave for 1 minute on a MEDIUM-HIGH power until melted. Stir in the biscuit crumbs,thenspread evenly over the base and sides of the flan dish. Leave to cool in the fridge, while preparing the filling.

Pour the milk into an ovenproof jug orbowl,add the butter and heat in the microwave oven for 3 minutes, on HIGH power, stirring once during heating, until the milk comes to the boil.

Meanwhile, gently whisk the flours, sugar,vanillaand egg yolk together in a medium sized oven proof bowl. When the milk has come to the boil, whilst still gently whisking, slowly add the milk to the flour mixture until all are combined. You should see the mixture slightly thicken before your eyes.

Return the bowl to the microwave oven and heat for 1 minute, on HIGH power to ensure that all the flours have thoroughly cooked through and the mixture is thick.

Whisk the egg white until stiff,thenfold into the custard mixture, until all the egg white has been well blended.

Pour the custard over the biscuit crumb base. Top with a sprinkle of cinnamon and chill for at least 2 hours, or over night if possible.

Serve portions accompanied with some fresh fruit.

Note: This pudding doesn’t freeze, but will keep well in the fridge for a week if covered to prevent the top from drying out.



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