CUSTARD SLICES
Serves 30
1 packet (200 g) cream cracker biscuits
4 cups milk (1 litre) or half milk and half cream
1 cup sugar (250 ml)
1/2 cup butter (62 ml)
1/2 cup cake flour (125 ml)
1/3 cup corn flour (100 ml)
2 teaspoons custard powder (10 ml)
pinch of salt
1/2 cup water (125 ml)
3 eggs, seperated
1 teaspoon vanilla extract (5 ml)
2 cups icing sugar, sifted (500ml)
1/4 cup boiling water (62ml)
Grease a shallow glass rectangular dish. Put about 15 biscuits on the bottom, creating rows of 5 x 3 biscuits.
Heat the milk in a pot on the stove until boiling point, add the sugar and butter and stir until dissolved and melted, remove from the heat.
Mix the cake flour, corn flour, custard powder, salt and water together, add the egg yolks and beat well.
Add a bit of the warm milk mixture into the egg mixture, stir well.
Add this mixture gradually into the rest of the warm milk mixture.
Place the pot back on low heat, keep on stirring until thick.
Remove the pot from the heat and add the vanilla extract.
Beat the egg whites until stiff peaks and fold it into the thickened custard mixture.
Pour the custard filling over the layer of biscuits in the dish, add another layer of biscuits on top of the custard, corresponding with the bottom layer of cookies.
Mix the icing sugar and boiling water and pour this on top of the layer of biscuits, spread evenly.
Place the tart in the fridge overnight. Cut the tart in rectangular pieces and serve.
Recipe: Jenny Nel Robberts
