No Bake Mango Custard Tart

For the tart shell

In a bowl add in your biscuits crumb and melted butter. Mix this well so that the butter is coated on biscuit crumb.

Take your tart mould and spread the biscuit mixture evenly, while pressing.

Cover all the edges of the tart pan for a perfect tart shell. Once done, keep the tart in the refrigerator for at least 1 hour.

For Mango Custard

In small bowl add in 4 tbsp of milk and custard powder. Mix this really well till the custard powder is completely dissolved.

Add milk into the saucepan and bring it to a boil. Then add the custard powder and milk mixture to the saucepan with the boiling milk.

Stir constantly and bring this to a boil. Then add in the powdered sugar as well and combine everything

Once combined, transfer the filling to a bowl and allow it to cool for a while.

Then add mango puree and gently fold into the custard filling.

Now cover the filling with cling wrap. Make sure the cling wrap is touching the surface of the custard inorder to avoid forming skin on top.

Refrigerate the filling for 40 to 45 minutes and allow it to set.

Once both the filling & tart shell are ready and cold enough then assemble the tart.

Pour the mango custard filling into the tart shell and spread it evenly.

For Garnish

Garnish it off with some white choco chips and silver sugar ball sprinkle, your tart is ready to be served!