1 packet of Tennis Biscuits, crushed
125 g Butter, melted
500 ml (2 cups) Milk
Piece of Cinnamon Stick
60–100 ml White Sugar, depending on personal taste
45 ml (3 tablespoon) Cornflour
45 ml (3 tablespoon) Flour
3 ml ( ½ teaspoon) Vanilla Essence
30 ml (2 tablespoon) Butter
Cinnamon and Sugar, for sprinkling
Combine the crushed Tennis biscuits and melted butter, and press into a pie dish.
Heat the milk with the piece of stick cinnamon to just under boiling point.
Meanwhile, lightly beat the eggs with the sugar, then add the cornflour and flour.
Pour the hot milk onto this mixture, stirring rapidly. Return the mixture to the heat and cook, stirring until the mixture becomes very thick. Thorough stirring is important to prevent the mixture from catching on the bottom of the pan and to prevent lumps.
Off the heat, add the vanilla essence and the butter. Stir well until the butter is melted.
Pour the mixture into the prepared tart crust. Sprinkle with cinnamon sugar.
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