Crust: Grease a 23cm pie dish. Combine the crushed biscuits, melted butter or margarine and condensed milk and press into the bottom and up the sides of the pie dish.
Filling: Drain the gooseberries, reserving the syrup. Add enough cold water to the syrup to make up 500 ml. Blend the custard powder with a little of the syrup mixture to form a paste.
Heat the syrup mixture to just below boiling point and add to the custard mixture, stirring well. Return to the saucepan and bring to boil. Simmer until the mixture thickens and is done. Remove from the heat and stir in the butter or margarine. Stir in the gooseberries and condensed milk.
Pour the filling into the crust and chill until firm. Serve with whipped cream.
Makes 1 medium-size tart
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