Clover Nolac vanilla custard tart
(23 Mar 2020)

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Clover Nolac vanilla custard tart
Recipe by Nicole Snelling

Base:
1 pkt Tennis biscuits, finely crushed
¼ Cup Margie bake fat spread, melted
Combine the crushed biscuits and Margie, mix well to coat the biscuits evenly. In a 24cm loose-bottomed cake tin, evenly press the crushed biscuits onto the bottom and sides to form a base for the tart and place into the fridge to chill.

Custard filling:
750 ml Nolac fresh milk
1/3 Cup Castor sugar
2 Egg yolks
2 ½ Tbsp Corn flour
1 tsp Vanilla essence
¼ tsp Vanilla pod seeds (optional)

To make the custard filling:
Combine the corn flour, egg yolks and sugar until a paste starts to form.
Heat the Nolac milk in a medium saucepan to a medium heat, add the vanilla essence and vanilla pod seeds. Add a 1/3 cup of the warm milk mixture to the corn flour mixture and whisk to combine, then add the corn flour mix to the remaining milk and stir continuously until the custard starts to thicken. Add a pinch of salt to the custard mixture to taste.
Allow the custard mixture to cool slightly before pouring it into the lined biscuit base.
Place the tart into the fridge to set for 4-6 hours or overnight before serving.

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