Rafhan Mango Custard Tart

Serves: 8
Preparation time: 15 mins
Baking time: 7 mins

Custard Filling:

- 2 egg yolks (Med)
- 4 tbsps. Sugar
- 2 tbsps. Rafhan Mango custard powder
- 1 cup low fat milk
- cup low fat cream
- 1 tbsp. Margarine

Tart Base:

- 2 1/2 cups of plain biscuit crumbs
- 1/3 cup icing sugar
- 5 tablespoons Margarine Spread
For Garnishing:
Mangoes (medium): 2


Whisk egg yolks and sugar in a bowl. Add custard powder and Cup milk and whisk until smooth. Place remaining milk, cream and margarine spread in a pot and bring to a boil. Slowly add the custard powder and milk mixture; stirring continuously over medium heat till it thickens. Cook on low heat, stirring with a whisk for about 2 minutes.
Remove from heat.
Tart shell:
Mix biscuit crumbs, sugar and margarine spread until well combined. Press mixture into a 9 inch pie plate. Bake at 175 degree Celsius for 7 minutes and then cool it down. Pour the custard into the tart crust and place in the fridge for 4-5 hours.