That’s right, we just made jelly & custard into an epic fridge tart. And the best part is that you’ll only need FOUR ingredients to make it!
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Full recipe
Serves 6-8
Hands-on time: 15 minutes
Hands-off time: 4-5 hours
INGREDIENTS
2 packets (125g each) vanilla sandwich biscuits
750g Parmalat Vanilla Flavoured Custard
400g white marshmallows
1 packet (80g) strawberry jelly powder
Serving suggestion:
Fresh strawberries
Mint leaves
*Microwave cooking times may vary due to wattage; use the timings below as a guide.
METHOD
1. Crush the sandwich biscuits in a resealable bag using a rolling pin. Pour the crumbs into a microwave-safe bowl and microwave for 45 seconds. This will help the crumbs stick together when pressed between your fingers. *Chef’s Tip: Add a dash of water if necessary.
2. Add the crushed biscuits to a rectangular 32x24cm dish and use a glass to press firmly until a flat layer is formed. Refrigerate until needed.
3. In a large microwave-safe mixing bowl, combine the Parmalat Vanilla Flavoured Custard with the marshmallows. Microwave for 5-7 minutes, stirring vigorously in 1-minute intervals. Microwave until the marshmallows have completely melted and the mixture is smooth. *Chef’s Tip: The gelatine in the marshmallows helps set the custard for a perfect slice.
4. Pour the custard over the biscuit base, and once slightly cooled, refrigerate for 2 hours or until firm to the touch.
5. In the meantime, dissolve the strawberry jelly powder into 1 cup of hot water in a measuring jug. Stir well and set aside to cool at room temperature as the tart sets. *Chef’s Tip: Any flavour jelly can be used!
6. Pour the cooled jelly over the set custard tart. Allow the tart to set for a further 2 hours in the fridge until the jelly is firm to the touch or overnight for the best result. The leftover tart can be stored in the fridge for up to 3 days.*Chef Tip: Use the back of a spoon when pouring to steady the stream.
7. Slice the tart, garnish with strawberries, and fresh mint, serve and ENJOY!
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16 сен 2024
