3-Ingredient Jelly Fluff Tart

How To Make 

1. In a large bowl, add the jelly powder along with boiling water.
2. Stir until completely dissolved before adding ½ a cup of cold water.
3. Allow the jelly to cool to room temperature, for about 1 hour. Line a round springform cake tin with baking paper and set aside.
4. Add the lemon sandwich biscuits into a large resealable bag and crush using a rolling pin.
5. Add the crumbs into a heatproof bowl and microwave for 30–45 seconds. Mix the crumbs until combined.
6. Add a tablespoon of water if necessary to bind.
7. Sprinkle the crushed biscuits into the prepared tin, pressing down slightly using the back of a spoon.
8. Using an electric whisk, beat the NESTLÉ Ideal Evaporated Milk until light, frothy and tripled in volume, for about 2 minutes.
9. Carefully whisk the cooled jelly into the whipped ideal milk, slowly pour the jelly mixture over biscuit base.
10. Leave the tart to set in the fridge for about 3 hours.
11. Serve with whipped cream, strawberries and a sprig of mint and ENJOY!