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Custard Tart

When I think about a custard tart, it always reminds me of my mom.  This used to be one of her signature desserts whenever we had people over, and at a stage, people were asking when she would be making it again!

Custard tart : A burst of life

I don’t even know the source of the recipe for this custard tart, I just know my mom has been making it since forever and it is always absolutely divine!  Super easy to make, and usually loved by all!


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Custard Tart
Cuisine Burst Cuisine
Servings
People
Ingredients
  • 1 TIN Condensed Milk
  • 600 ml Water
  • 300 ml Milk
  • 165 ml custard powder
  • 2 packets Nutticrust Cookies
  • 250 ml whipping cream
  • 15 ml Sugar
  • 5 ml caramel essence
Cuisine Burst Cuisine
Servings
People
Ingredients
  • 1 TIN Condensed Milk
  • 600 ml Water
  • 300 ml Milk
  • 165 ml custard powder
  • 2 packets Nutticrust Cookies
  • 250 ml whipping cream
  • 15 ml Sugar
  • 5 ml caramel essence
Instructions
  1. Mix the condensed milk, water and milk together and place in the microwave on high for 10 minutes. Keeping an eye on the mixture not to boil over.
  2. Mix the custard powder with a little bit of cold water until it forms a paste (as per the packet instructions) and add it to the milk mixture.
  3. Microwave the mixture for a further 3 - 5 minutes, taking it out every minute or so to mix and prevent any lumps to form.
  4. In your serving dish, pack the first layer of biscuits at the bottom. Gently pouring custard mixture until it covers the biscuits forming the first layer.
  5. Continue packing another layer of biscuits and then another layer of custard mixture. You should have about 2 layers of biscuits and 2 layers of custard.
  6. Place the dish in the fridge to cool down for a while. If you are making the dish ahead, this is a great place to stop and do the next part just before serving.
  7. Beat the cream, sugar and caramel essence together until firm and place this on top of the tart.
  8. Finish it off by sprinkling a flake or grated chocolate over the top.
Recipe Notes

This tart is even better the next day.  So if you have some time, make it the day before and let it chill in the fridge.  You can even put the cream on top.  Your guests will be coming back for thirds!

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