LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
MEDIUM
48
1 HR(S) 45 MINS
15 MINS
90 MINS
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!
Milk Tart Crumble Squares
LEVEL:
MEDIUM
SERVES:
48
TOTAL TIME:
1 HR(S) 45 MINS
PREP TIME:
15 MINS
COOK TIME:
90 MINS
Milk Tart Crumble Squares
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!