- Line the base of a 7”loose base / push up fluted tart tin with greaseproof paper. Grease up the sides with some dairy-free butter / coconut oil
- In a food processor, pulse the cookies ( I used Ragioats jaggery cookies) until finely ground. Carefully pour in the milk (I used) dairy-free butter/margarine and pulse again until like wet sand.
- Press the mixture into the lined tin, on the base/bottom and up the sides. Make sure it’s compact. Use a spoon or your hands to push it into the corners and base.
- Refrigerate for 2hrs meanwhile prepare and chill the custard
- Preparation of custard : Take 1 cup of milk in a sauce pan and boil it. Add 3tbsp of Custardpowder(vanila in a cold milk and mix well Add this mixture into boiling milk and stir well. Add condensed milk ( completely your choice as per your taste u can increase or decrease the quantity ) Mix evrything to well combine. Once the mixture gets thick. Switch of the flame .Allow it cool to room temperature. Once cool down refrigerate for 1hr.
- Now pour the chilled custard into the cookie tart and garnish with the freshly chopped fruits of your choice Enjoy the colourful, chilled delicious fruit custard with a biscuit tart
No bake tart with leftover cookies base. Simple and delicious recipe.
#Nobaketart #Fruitcustardtartwithcookiebase
#myrecipe
#sweets
#FoodismSummerBonanza
By Sravyasatish Mamidipalla
Mar, 17th
581
Servings
4 persons
Cook Time
2 hr
Ingredients
0 - 3
Ingredients
- 🟤For tart Ragioats jaggery cookies 6-8
- Milk 2tbsp
- 🟡for custard
Instructions
Notes/Tips
For base you can use any cookies. That’s completely your choice.
