200g Nuttikrust Biscuits
397g Can Condensed Milk
700ml Boiling Water
50ml Cold Water
2 Large Eggs – separated
½ Vanilla Pod – split and seeds removed with a sharp knife
1 Mandarin (I use ClemenGold) – finely grated zest only
Finely Ground Cinnamon for sprinkling on the top.
Lay the biscuits close together over the bottom of a lightly greased pie dish. I use a rectangular dish as the biscuit shape lends itself to a rectangular or square dish.
Place condensed milk, boiling water, vanilla, zest and butter into a medium sized saucepan over medium heat and bring to the boil.
In the meanwhile mix together the cornflour and cold water to make a paste, add the two egg yolks and salt and whisk together.
Remove the saucepan from the heat, whisk in the cornflour egg mixture quickly then return to a low heat and keep whisking or stirring quickly until the mixture has thickened. It happens quickly
Remove from heat (now take note of this tip before the next step – egg whites will scramble if you add them all at once to hot mixture)
Beat the egg whites in a clean metal bowl until stiff peaks form, quickly whisk one big spoon of the hot mixture into the white mixture then add 1/3 of the white mixture to the hot mixture and whisk in. Now add the rest of the whites to the hot custard and fold in.
Pour the filling over the biscuit base and allow to cool then place in fridge to cool and set completely. You need about 4 hours at least for setting time.
Sprinkle ground cinnamon over the top of the set tart and serve