Pour melted butter over your crushed cookies.

Mix with a spoon until it's mixed evenly. The consistency should resemble wet sand (you may need to adjust your butter quantity).

Pour the base directly into the tart shell. Press the cookie base down firmly into the tin, and press it high against the walls.

Use a small mason jar to ensure that it's well compact.

Take your knife and run it along the outside edge of the tart tin so that the excess cookie falls away from the tin.

Add the milk into a large bowl. Whisk the milk, and sprinkle the pudding mix over.

Continue to whisk so that there are no lumps in your pudding. Add vanilla seeds and give a boil.

Add 2 drops of essence

Pour your pudding back into the milk jug. Fill the tin close to the top.

Give it a few taps on your shelf, and refrigerate for 15 minutes or till it sets

Layer your fruit on top of your tart

Refrigerate for another hour.

Take the tart out of the fridge. Remove from the tin, and serve!