250g dry biscuits
100g butter, melted
1 egg white
Preheat your oven to 180℃.
Add the biscuits to the bowl of a food processor and process to crumbs.
Whisk the egg white just until frothy and add it to the crumbs with the melted butter.
Mix well until the mixture resembles wet sand.
Tip the crumb-mixture into a loose-bottom tart tin and level it out. Use a glass with a flat bottom to press the crumb down firmly all over and up the sides of the tin. Keep pressing until the base comes together.
Place the tart tin on a baking sheet and bake in the oven for 10 minutes.
Set aside to cool.
2 egg yolks
500ml ready-made custard
Add the cornstarch to a large mixing bowl and pour the water over. Mix to a smooth slurry.
Add the egg yolks and whisk through.
Pour the custard into a saucepan and bring to a boil.
Remove from the heat and slowly and in a very thin stream, add it to the slurry while whisking continuously.
Pour the mixture back into the saucepan and place it on medium heat while whisking until it thickens.
Pour the filling into the cooled base and sprinkle with ground cinnamon.
Refrigerate the milk tart for 3-4 hours before serving.