Biscuit custard tart. It's as easy as this: plain biscuits make the best tart base in the world. Easy salted chocolate caramel peanut tart hack (Nine) Plenty of tart and cheesecake recipes will call for a biscuit base crust before you pop your luscious filling of choice inside- both for baked or chilled tarts. A thorough foodie he was and use to love when varities of dishes were served to him.

Storage - Keep covered in the fridge for up to a week. Once a filling has been added it will soften more and more each day and will only be good for another three days. Marcus Wareing's egg custard tart recipe has near legendary status. You can have Biscuit custard tart using 7 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Biscuit custard tart

You need 2.5 tbsp of Custard Powder.
It's 4-5 tbsp of Sugar.
You need 500 ml of Milk.
Prepare 2 packets of Digestive Biscuits.
You need of Whipping Cream (optional).
Prepare of Cocoa Powder for Garnish.
It's 100 gms of Butter (unsalted).

Add the egg, self raising flour and custard powder. Roll out on a floured surface and use a biscuit cutter to cut your biscuits. Once cool two biscuits can be sandwiched together using butter icing or served individually. In a jug mix the cornflour and custard powder with a little milk to form a paste.

Biscuit custard tart step by step

Take a saucepan and add milk and sugar to it. Let it boil. In a small bowl add the custard powder and dilute in with 2 tbsp of water or milk..
When the milk starts boiling add the custard powder mix slowly and keep stirring on low flame, so that no lumps are formed. Cook it a bit more than we do for making fruit custard. A little more thicker version. When done keep aside to cool and then refrigerate..
Next take the digestive biscuits and grind it to a fine powder. Add this to a bowl and mix the butter to it and mix well..
Now take a 9 inch Tart pan and fill the biscuit mixture into it and spread it completely and using your fingers level it.Keep it inside a freezer to set for an hour..
When both of the things are set, take out and pour the custard mix over biscuit crust and fill it up till the top. Again keep it inside the freezer to set for 4-5 hours or until set. Top it with your favourite toppings and cut and serve. I have garnished with whipped cream and cocoa powder. Keep refrigerated for longer use..
I have used Butter Scotch flavour custard powder. You can use any flavour of your choice. 🥰.

Be sure to end with a fairly tart (tangy) mixture to offset the sweetness of the custard. Must be pleasant to eat on it's own though -- Put aside but do not refrigerate. See great recipes for Ultramel with grated tennis biscuits too! Combine the cornflour, water, vanilla, eggs and salt. Stir this mixture into the condensed milk mixture until smooth.