Reserve 125 ml of the milk and add the rest of the milk together with the condensed milk to a medium saucepan and gently heat until hot and steaming – not boiling.
While the milk is heating, combine the reserved milk, corn flour, cocoa, essence and eggs. Add this mixture to the hot milk very slowly, whisking over moderate heat until thickened. This should take no more than 5 minutes.
Remove from the heat and stir in the butter.
Place a layer of biscuits into a greased tart dish. Spoon the hot custard over the biscuits and dust with cinnamon.
Allow to stand at room temperature to set for about 45 minutes to an hour or chill in the fridge.
Best served at room temperature with good coffee.
Makes 1 milk tart.
Photo: Jade Shrimpton
