For the biscuit base, mix together the crushed (but not finely powdered) biscuits with softened butter till the butter is well incorporated. Spread evenly in a cake or tart tin, press firmly and refrigerate.
For the fruit layer, heat a non-stick pan, add the chopped fruits along with the sugar & let cook on low flame till sugar melts & maximum moisture from fruits evaporates.
Sprinkle the cinnamon and clove powder, mix well and let simmer for a minute more. Remove and let cool.
Take out the biscuit base and spread the cooled fruits evenly over it, and shove it back into the refrigerator.
Finally, for the custard, add custard powder and 4 tbsps cool milk in a small bowl and mix leaving no lumps. Heat the remaining milk and sugar on low flame till it reaches a boil.
Add in the custard-milk mix, stirring continuously to avoid lumps. Stir till mixture starts to thicken. Remove from flame immediately and continue stirring. Cool for about 5-7 minutes.
Take out the biscuit base again and gently pour the custard over the fruits layer. Even out the surface and refrigerate again for about one hour or till set.
Cut into wedges, garnish with desired fruits and serve.