Custard Tart | Easy and Delicious Dessert

Name: Custard Tart | Easy and Delicious Dessert
Yield: 1 tart
Ingredients: 3 1/8 cups milk (750 ml); 2/3 cup sugar (about 130 grams or 8 tablespoons); 2 teaspoons ground cinnamon; 1 1/2 cups graham crackers (or digestive biscuits), crushed; 2/3 cup butter (about 150 grams); 1 packet instant custard mix; 2 1/2 teaspoons gelatin (about 10 grams or 6 sheets)

Su @cook_5961428

I saw this recipe from a fellow YouTuber and thought it was a really original way to enjoy custard. I recommend it to anyone who likes custard—it's just like the classic dessert but in a new form. Delicious and budget-friendly!

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Ingredients

1 tart

3 1/8 cupsmilk (750 ml)
2/3 cupsugar (about 130 grams or 8 tablespoons)
2 teaspoonsground cinnamon
1 1/2 cupsgraham crackers (or digestive biscuits), crushed
2/3 cupbutter (about 150 grams)
1 packetinstant custard mix
2 1/2 teaspoonsgelatin (about 10 grams or 6 sheets)

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Steps

1

Crush the graham crackers. You can put them in a large bowl and crush them with a pestle, or place them in a freezer bag and roll over them with a rolling pin. I prefer the rolling pin method because it's much faster. If there are any larger pieces left, finish crushing them with the pestle. The crumbs should be as fine as possible.
2

Add 1 teaspoon of ground cinnamon, stir, and then add the butter, which should be melted by microwaving on high for about 1 minute. Mix everything together.
3

If the mixture still feels sandy, add another 1 tablespoon (about 20 grams) of melted butter. To check the texture, take a bit of the mixture in your hand and press it with your thumb—it should hold together and feel compact.
4

Prepare the pan you'll use. I use a springform pan, the same one I use for cakes. Remove the base, place a piece of parchment paper on it, fit it to the sides, and close the pan so the paper sticks to the base. Trim any excess paper and line the sides as well, using clips to hold it in place while you add the crust mixture.
5

Add half of the crust mixture to the base of the pan. Press it down firmly with the back of a spoon or your clean palm until compact and even.
6

Press some of the crust mixture up the sides of the pan, making sure it connects well with the base. Once the crust is ready, chill it in the refrigerator for 1 1/2 hours or in the freezer for 45 minutes. I use the freezer for a quicker set.
7

Heat 2 cups (500 ml) of milk in a saucepan over medium-high heat until it boils (about 6-8 minutes). While it heats, pour the remaining 1 cup (250 ml) of milk into another bowl and add the instant custard mix. Stir to combine and set aside. Once the milk in the saucepan boils, add the sugar (use 4 to 8 tablespoons, depending on how sweet you like it) and stir. Add the milk and custard mixture, reduce the heat, and cook for 2 to 4 minutes, stirring constantly. Remove from heat.
8

Soak the gelatin sheets in water for 2 to 3 minutes. Once softened, add the gelatin to the hot custard mixture and stir until dissolved. Let the mixture cool.
9

When the custard mixture is lukewarm and the crust is cold and firm, carefully pour the custard into the pan. Chill in the refrigerator for 2 hours or in the freezer for 50 minutes until the gelatin sets. I use the freezer for faster results. Check the texture by gently touching it, as setting times may vary depending on your fridge or freezer.
10

Once set, remove the tart from the pan and sprinkle the remaining teaspoon of ground cinnamon on top. Serve and enjoy!