Recipe by: @inspiredbyprisfood
Ingredients
Base:
- 200g Tennis Biscuits (Crushed Into fine crumbs)
- 125g Butter (Melted)
Filling:
- 2 sachets Tetley Instant Vanilla Chai
- 2 cups (500ml) full cream milk
- 3 Tbspn Cornstarch
- 1/3 Cup Condensed Milk
- 1 Tspn Vanilla Extract
- 1 Egg
- 2 Tspn Butter
- 2 Tbspn Cinnamon Powder Cinnamon dust
- 2 Cinnamon quills
METHOD
For The Base:
1. Crush the biscuits into fine crumbs.
2. Mix in melted butter and sugar until it resembles wet sand.
3. Press into a tart tin.
4. Chill in fridge for at least 30 mins.
For The Custard:
1. In a saucepan, heat 2 cups milk, cinnamon sticks, 1 tbspn butter and vanilla essence
2. Add 2 sachets of Tetley Instant Vanilla Chai, whisk in to dissolve fully.
3. Let it steep on low heat for 3–5 mins to intensify flavour.
4. In a bowl, mix cornflour, egg and condensed milk and whisk until combined.
5. Take some of the chai infused milk from the pot and gradually pour into the egg mixture, whisking constantly so that the mixture doesn’t curdle.
6. Add this mixture to the chai milk whisking as you drop it in. Stir over low to medium heat until thick and glossy.
7. Once thickened, stir in the other tbspn of butter for that extra richness.
8. Let the chai custard cool down and pour the warm custard into the chilled crust.
9. Smooth the top. Let it set in the fridge for at least 4 hours or overnight.
10. Dust with cinnamon and enjoy.
