Nutty custard tart

Recipe from: 4/17/1997 12:00:00 AM
Ingredients 15
Servings 8
Time

Ingredients

  • CRUST
  • 200
    g
    shortbread biscuits, crushed
  • 80
    ml
    melted butter
  • FILLING
  • 100
    ml
    raisins
  • 100
    ml
    finely chopped walnuts
  • 500
    ml
    milk
  • 100
    ml
    sugar
  • 1
    ml
    salt
  • 100
    ml
    cornflour
  • 25
    ml
    custard powder
  • 5
    ml
    vanilla essence
  • 5
    ml
    gelatine
  • 250
    ml
    cold cream, stiffly whipped
  • 80
    ml
    coconut, lightly toasted if desired
 

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.
 

Read more on: fruit
 

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