• Prep Time: 30 mins Cook Time: 15 mins

• Serves: 10 +

Ingredients

Pastry:

• 125ml SPAR sugar
• 125g SPAR butter
• 1 SPAR extra large egg
• 500ml SPAR wheat cake flour
• 10ml baking powder
• Pinch of Salt

Filling Ingredients:

• 1 tin SPAR condensed milk
• 1 ¼ L SPAR milk
• 15ml SPAR butter
• 3 SPAR extra large eggs
• 80ml corn flour
• 5ml vanilla essence
• Cinnamon for sprinkling

Caramel:

• 250ml SPAR white sugar
• 60ml water
• 30ml flaked almonds (optional)

Method

1. Pre heat the oven to 200°C.   
2. For the pastry crust: Cream the sugar and butter well.  Add the egg and beat before adding flour, baking powder and salt. 
3. Divide the dough in half and press into two pie dishes or a single very high sided baking dish. Bake for 15 minutes and allow to cool. Click here for more pastry tips.
4. For the filling: Combine the condensed milk, milk and butter in a large glass jug or bowl and microwave for 5 minutes on high.
5. Beat the eggs, corn flour and vanilla essence together. Stir into the milk mixture and microwave on high for 10 minutes, or until thickened, whisking occasionally to prevent lumps forming. Pour into the prepared crust. Refrigerate until set.  
6. For the caramel: Melt the sugar and water in a non-stick frying pan over medium heat until light golden in colour. Do not stir. Scatter almonds over the tart and then pour over the caramel and allow to set.