Name: Nutty custard tart
Yield: 8 servings
Cuisine: Cold
Ingredients: 200.00 g shortbread biscuits crushed; 80.00 ml butter melted; 100.00 ml raisins; 100.00 ml walnuts finely chopped; 500.00 ml milk; 100.00 ml sugar; 1.00 ml salt; 100.00 ml cornflour; 25.00 ml custard powder; 5.00 ml vanilla essence; 5.00 ml Sheridans gelatine; 250.00 ml cream stiffly whipped; 80.00 ml coconut toasted

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Ingredients (13)

CRUST

200.00 g	shortbread biscuits — crushed
80.00 ml	butter — melted

FILLING

100.00 ml	raisins
100.00 ml	walnuts — finely chopped
500.00 ml	milk
100.00 ml	sugar
1.00 ml	salt
100.00 ml	cornflour
25.00 ml	custard powder
5.00 ml	vanilla — essence
5.00 ml	Sheridans gelatine
250.00 ml	cream — stiffly whipped
80.00 ml	coconut — toasted

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Method:

Spray a 24 cm pie dish with non-stick spray.
Mix the biscuits and butter and press the mixture onto the bottom of the pie dish. Chill until needed.
Sprinkle the crust with raisins and nuts.
Heat the milk, sugar and salt together. Blend the cornflour and custard powder with 100 ml (2 c) water, stirring well. Slowly add to the hot milk mixture while stirring continuously. Heat until the mixture comes to the boil and thickens. Stir constantly. Add the vanilla essence and mix. Cool slightly.
Sprinkle the gelatine over 15 ml (1 T) cold water, soak until spongy and heat until dissolved. Add to the custard mixture and mix well. Cool until the mixture begins to set. Fold in the cream and pour into the crust. Sprinkle with coconut and cool until set.
Makes a medium-sized tart.