1 February 2016

Custard-Fruit Tart

             A fun tart that's sure to be an any-time favourite...


Biscuit base :
Crushed digestive biscuits - 125 gms
Unsalted softened Butter - 85 gms

Fruits layer :
Assorted fruits of choice (finely chopped) - I used Apples, blueberries, banana, plum, melon)
Sugar - 2 tbsps
Cinnamon powder - 1/2 tsp
Clove powder (optional) - 1/4 tsp

Custard layer :
Milk - 1/2 litre
Custard powder (Vanilla flavour) - 2.5 tbsps
Sugar - 1.5 tbsps


1. For the biscuit base, mix together the crushed (but not finely powdered) biscuits with softened butter till the butter is well incorporated. Spread evenly in a cake or tart tin and press firmly. Refrigerate until the remaining layers are prepared.

2. For the fruit layer, heat a non-stick pan and add the chopped fruits along with the sugar and let cook on low flame till sugar melts and maximum moisture from fruits evaporates. Sprinkle the cinnamon and clove powder, mix well and let simmer for a minute more. Remove and let cool.

3. Take out the biscuit base and spread the cooled fruits evenly over it, and shove it back into the refrigerator.

4. Finally, for the custard, add custard powder and 4 tbsps cool milk in a small bowl and mix leaving no lumps. Heat the remaining milk and sugar on low flame till it reaches a boil. Add in the custard-milk mix, stirring continuously to avoid lumps. Stir till mixture starts to thicken. Remove from flame immediately and continue stirring. Cool for about 5-7 minutes.

5. Take out the biscuit base again and gently pour the custard over the fruits layer. Even out the surface and refrigerate again for about one hour or till set.
Cut into wedges, garnish with desired fruits and serve.