You truly are set for almost instant sweet treats if you keep a pastry base or two in the freezer - that is as long as you have the rest of the ingredients.
2 cups milk
¼ cup sugar
2 heaped Tablespoons cornflour
1 dessert spoon margarine
Pinch of salt
Microwave milk on high for 5 – 6 minutes. Meanwhile beat the egg and add sugar, salt and cornflour. Stir well and add boiling milk to this mixture. Microwave again until thick, stirring after 1 minute. Add margarine and vanilla essence. Microwave for 1 minute. Pour into pastry base and sprinkle cinnamon over.
Watch the milk carefully so that is does not boil over. Your microwave is probably different to mine.
I boil up the milk in a large glass bowl.
I use a glass jug to do the egg mixture and then I pour that mixture into the boiling milk while whisking it together.
Whisk, whisk, whisk !!!!
Make sure the pastry base is out of the freezer and acclimatising.
Be careful and don’t burn yourself as the milk mixture will be very hot when you pour it into the base.
Let the milk tart cool down completely before putting it into the fridge.