Pop the crust ingredients into a food processor and blend until you get a sticky, sandy texture.

Press that mixture into a greased 18 cm pan, making sure to get it into the edges, then let it chill while you work on the filling.

In a pot over medium-low heat, stir the milks together and bring them to a gentle simmer.

Add the rest of the filling ingredients, stir well, then take it off the heat and whisk until everything's smooth and combined.

Let the mixture cool for 8 minutes, then pour it into your prepared crust.

Now comes the hard part—waiting! Place the tart in the fridge to set for at least 2 hours before slicing and serving.