Mojito Melktart


Ingredients: For the crust:

  • 200g digestive biscuits
  • 100g unsalted butter, melted

For the filling:

  • 1 can condensed milk
  • 2 cups whole milk
  • 1/2 cup fresh mint leaves, chopped
  • 1/4 cup fresh lime juice
  • 1 tbsp lime zest
  • 4 large egg yolks
  • 1/4 cup cornstarch
  • 1 tsp vanilla extract
  • 2 tbsp rum (optional)

For the topping:

  • Fresh mint leaves
  • Lime wedges


  1. Preheat the oven to 180°C.
  2. Crush the digestive biscuits into fine crumbs and mix with the melted butter.
  3. Press the mixture into a 9-inch pie dish to create the crust.
  4. Bake the crust for 8-10 minutes until golden brown, then set aside to cool.
  5. In a medium saucepan, combine the condensed milk, whole milk, mint leaves, lime juice, and zest.
  6. Heat the mixture over medium heat, stirring occasionally, until it comes to a simmer.
  7. In a separate bowl, whisk together the egg yolks, cornstarch, and vanilla extract until smooth.
  8. Gradually pour the hot milk mixture into the egg yolk mixture, whisking constantly.
  9. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 5-7 minutes.
  10. Remove the saucepan from the heat and stir in the rum (if using).
  11. Pour the filling into the cooled crust and smooth the top with a spatula.
  12. Refrigerate for at least 2 hours, or until set.
  13. Serve chilled, garnished with fresh mint leaves and lime wedges.

By adding rum to the recipe, you’ll give the Mojito Milktart a delicious boozy kick that’s sure to impress your guests. Be sure to use only a small amount of rum, as too much can overpower the other flavors in the dessert. Enjoy!

WP Twitter Auto Publish Powered By :