Custard Tart (Tarta de Natillas)

Name: Custard Tart (Tarta de Natillas)
Yield: 12 servings
Ingredients: 12.3 oz Maria-style tea biscuits (about 350 grams); 7 oz unsalted butter, melted (about 200 grams); 1-2 packets instant custard mix; 4 1/4-5 cups milk (about 1 to 1.2 liters); 1 cinnamon stick; Vanilla sugar or vanilla extract; 3/4 cup sugar (about 150 grams); 10-12 sheets gelatin; Ground cinnamon

Yolanda @Yolanda

London

Is there anything more delicious than custard? Well, yes—custard tart! Here’s a super quick, no-bake recipe, perfect for when it’s hot out and you don’t want to turn on the oven.

Yolanda @Yolanda

London

Is there anything more delicious than custard? Well, yes—custard tart! Here’s a super quick, no-bake recipe, perfect for when it’s hot out and you don’t want to turn on the oven.

Saved

Ingredients

12 servings

12.3 ozMaria-style tea biscuits (about 350 grams)
7 ozunsalted butter, melted (about 200 grams)
1-2 packetsinstant custard mix
4 1/4-5 cupsmilk (about 1 to 1.2 liters)
1cinnamon stick
Vanilla sugar or vanilla extract
3/4 cupsugar (about 150 grams)
10-12 sheetsgelatin
Ground cinnamon

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Steps

1

Depending on the brand of custard mix you use, you’ll need 1 or 2 packets and 4 1/4 to 5 cups milk (1 to 1.2 liters). For example, some brands are for 4 1/4 cups (1 liter) per packet and need only 1 packet and 10 sheets of gelatin, while others are for 2 1/2 cups (600 ml) per packet, so you’ll need 2 packets, 5 cups (1.2 liters) milk, and 12 sheets of gelatin.
2

First, soak the gelatin sheets in cold water. While they soak, crush the biscuits in a food processor or by placing them in a bag and crushing with a rolling pin. Add the melted butter and mix well. Press the mixture firmly into the bottom and up the sides of a 9- to 9.5-inch (23-24 cm) springform pan, using a glass to help pack it tightly.
3

To make the custard, heat the milk with the cinnamon stick in a saucepan, reserving about 1 cup of cold milk to dissolve the custard mix.
4

In the reserved cold milk, dissolve the custard mix along with the sugar and vanilla sugar or vanilla extract. Mix well and set aside.
5

When the milk in the saucepan comes to a boil, gradually add the custard mixture while stirring constantly. Cook, stirring, until it comes back to a boil. Once boiling, add the well-drained gelatin sheets, stir to dissolve, and remove from heat.
6

Pour the custard into the prepared crust, using the back of a spoon to help it flow gently and avoid making holes in the base. Let it cool for a few minutes, then refrigerate for at least 4 hours, or ideally overnight, until set.
7

After chilling, sprinkle ground cinnamon over the tart to taste, carefully remove from the pan, serve, and enjoy!