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Milk Tart Crumble Squares


Makes 48

Hands-on time: 15 minutes

Hands-off time: 90 minutes

INGREDIENTS

½ cup (115g) margarine, melted

1 cup NESTLÉ Cremora

2 jumbo eggs

1½ cups (187,5g) self-raising flour

2 tbsp corn flour

¼ tin (96g) NESTLÉ Full Cream Sweetened Condensed Milk

½ tsp ground cinnamon

Serving suggestion:

Lemon rooibos tea

Fresh berries

*Microwave cooking times may vary due to wattage; use the timings below as a guide.

METHOD

1. Preheat the oven to 180°C and line a 20cm square baking tin with baking paper.

For the crumble:


2. In a medium-sized bowl, use an electric whisk to cream the melted margarine, ½ cup of NESTLÉ Cremora powder and 1 egg until smooth.


3. Sieve in the self-raising flour and mix by hand until a crumble dough has formed.


4. Remove a third of the dough and refrigerate until later. Press the remaining dough into the prepared baking tin to create a base. Bake for 10-15 minutes or until light golden brown in colour. *Chef’s Tip: Chill the dough for 5-10 minutes to make it easier to work with.

For the milk tart custard:


5. In a microwave-safe bowl, add the remaining ½ cup of Cremora powder, 1 egg, corn flour, 1½ cups of water, NESTLÉ Full Cream Sweetened Condensed Milk and the ground cinnamon. Stir until smooth.


6. Microwave the custard mixture for 5-6 minutes on high, whisking in 1-minute intervals to prevent lumps from forming.*Chef’s Tip: We used a 1500 Watt microwave in testing.

To assemble:


7. Once the custard is smooth and thickened, spoon it over the baked crumble base.


8. Grate the chilled dough evenly over the custard filling. Bake for another 10-15 minutes or until golden brown.

9. Allow the crumble to cool in the baking tin for a further 15-25 minutes. Transfer the crumble to a cutting board, using the baking paper to assist.


10. Slice the crumble into even-sized squares, arrange on a platter and garnish with berries. Serve alongside lemon rooibos tea and ENJOY!



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