Step 1

Break the Tennis biscuits into fine crumbs by hand or by using a food processor and mix in the melted butter until well combined.

Step 2

Line a 25cm-26cm pie tin with the tennis biscuit crumbs and press down to compact. Place in the fridge or freezer to set while you make the filling.

Step 3

If you are making individual milk tarts, use 1 1/2 packets of tennis biscuits (300 grams) and 150 grams of butter. Line the base and sides of 12 x 8cm individual tart cases with the biscuit crumbs and press to compact. Place in the fridge or freezer to set while you make the filling.

Step 4

In a medium-sized pot, heat the milk, condensed milk and vanilla over a medium until boiling point (make sure you stir until the condensed milk is dissolved).

Step 5

While that is heating up, separate the eggs and whisk the eggs whites to soft peak in a bowl. Set aside.

Step 6

In another bowl whisk the egg yolks, cornstarch, water and salt. When the milk is at boiling point take it off the heat and allow it to cool for 3 minutes. Add the egg yolk mixture slowly while whisking vigorously all the time.

Step 7

Return the pot to a low heat and continue to whisk constantly until it thickens, about 5 -7 minutes.

Step 8

Add the egg whites to the milk mixture and whisk for about 2 more minutes until well combined.

Step 9

Pour the filling into the lined pastry cases and allow it to cool to room temperature before putting it in the fridge to set completely.

Step 10

Sprinkle generously with cinnamon and serve.