INGREDIENTS CRUST
1 packet(200g) tennis biscuits.
75g butter OR margarine.
INGREDIENTS FILLING
1,5 litre milk.
50g butter OR margarine.
4 eggs.
250ml white sugar.
150ml maizena.
125ml flour.
pinch of salt.
5ml vanilla essence.
ground cinnamon.
DIRECTIONS
Crush the tennis biscuits finely.
In a deep 2 litre microwave proof dish microwave the butter OR margarine uncovered on 100% power for about 40 seconds, or until melted.
Add the biscuits and mix well.
Use the back of a metal spoon to press the crumb mixture onto the base and sides of a shallow 30 x 23cm rectangular dish or 2 round 1 litre pie dishes.
In a deep 3,5 litre microwave safe dish microwave the milk and butter OR margarine uncovered on 100% power for about 15 minutes.
Bringing it to boiling point.
In a bowl beat together the eggs and sugar until thick and frothy.
In a separate bowl beat together the maizena, flour and salt.
Sift the flour mixture over the egg mixture, a little at a time beating rapidly after each addition. (DO NOT add too much of the flour mixture at a time, as this will form lumps).
Add the vanilla essence and beat.
Add a little of the milk mixture into the egg mixture and beat.
Add the egg mixture to the rest of the milk mixture and beat.
Microwave uncovered on 70% power for 10-12 minutes, or until done, stirring well at 2 minute intervals.
Pour the filling into the crust OR crusts.
Smooth the top.
Sift a little ground cinnamon on the top.
Allow the tart or tarts to cool.
Enjoy lukewarm or cold.
