Though it uses digestive biscuit, the crust is so unlike the usual oily based feel. It stays crispy for a long time as well.
A good thing is that I managed to get really big and juicy strawberries yesterday.
To all mothers out there, Happy Mother's Day!
What you need:
52g digestive biscuits
52g cake flour
1.5 tsp castor sugar
a pinch of salt
13g unsalted butter
35 instant custard powder
87g milk
25g whipping cream
1/2 tsp kirsh
A punnet of strawberry
pistachio, chopped
Method:
Preheat oven to 180°C. Prepare a 15 cm tart mold.
Melt the butter and let it cool.
Place digestive biscuits in a blender and blend to fine.
Combine biscuit crumb, cake flour, salt and melted butter. Mix until crumbly.
Transfer to tart mold and press firmly and evenly.
Bake for 10 mins or until golden brown.
Transfer to rack to cool completely.
Cut strawberries into slices.
In a bowl, mix instant custard powder and milk until thickens.
Add in whipping cream and kirsh and mix until smooth.
Transfer to cool tart crust and spread evenly.
Arrange strawberries round it.
Brush a thin layer of honey.
Sprinkle chopped pistachios.
Serve.
Enjoy!
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