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Lemon & custard tart

Recipe from: 1/1/2003 12:00:00 AM
Ingredients 8
Servings 8
Time 20


  • 120
    custard powder
  • 60
  • 1
    full cream milk
  • pinch of salt
  • 397
    tin condensed milk
  • 125
    lemon juice
  • 200
    packet tennis biscuits
  • 115
    tin granadilla pulp


Mix together the custard powder, sugar and 100 ml of the milk.
Bring the remaining 900 ml milk to the boi.
Add the milk to the custard mixture, stirring well. Add the salt.
Return the custard to the stove and stir over a low heat until it thickens. Allow to cool.
Pour the condensed milk into a bowl, add the lemon juice and beat well.
Cover the bottom of a deep dish (30 cm x 20 cm x 10 cm) with tennis biscuits.
Cover the biscuits with a layer of condensed milk mixture, followed by another layer of biscuits, and a layer of custard.
Repeat the layers ending with a custard layer.
Refrigerate for at least four hours.
Spoon a thin layer of granadilla pulp, or crushed tennis biscuits over the top of the tart.
Serve with ice cream.

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