No-Bake Fruit Custard Tart

Ingredients

Biscuit Base

300 g / 10.5 oz Devon Orange Cream Biscuits

225 g / 1 cup melted butter

160 g / 5.6 oz pecans

Custard Filling

5 egg yolks

500 ml / 2 cups whole milk

1/2 cup sugar

2 teaspoons vanilla essence

5 tablespoons cornflour / cornstarch

Fruit Topping

Fresh fruit of your choice, such as strawberries, grapes, kiwi, oranges, berries, or peaches

Fruit Glaze

2 tablespoons apricot jam

1 tablespoon boiling water

Add the biscuits and pecans to a food processor.

Pulse until they become fine crumbs.

Pour in the melted butter and blend again until the mixture is evenly moistened.

Transfer the crumb mixture into a 28 cm springform tart pan.

Press it firmly across the bottom and up the sides of the pan to form the tart crust.

Place the crust in the refrigerator while you prepare the custard.

In a medium saucepan, whisk together the egg yolks, sugar, and cornflour until smooth and well combined.

Slowly whisk in the whole milk until the mixture is fully blended.

Place the saucepan over medium heat.

Cook the custard while stirring continuously until it thickens.

Remove the saucepan from the heat.

Whisk in the vanilla essence until smooth.

Let the custard cool slightly.

Pour the cooled custard into the chilled biscuit crust.

Spread it evenly over the base.

Refrigerate the tart for about 2 hours, or until the custard is fully chilled and set.

Arrange fresh fruit of your choice over the top of the custard.

In a small bowl, mix the apricot jam with boiling water until smooth.

Brush the glaze lightly over the fruit to give it a shiny finish and help keep the fruit fresh.

Keep the tart refrigerated until ready to serve.

Slice and enjoy chilled.