Name: Chunkies Eggless Tart with Chunkies Chilly Custard recipe by Aarthi Basrur at BetterButter
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4
Ingredients: For Tart:; Britannia Good day Chunkies: 5 cookies; Digestive biscuit: 2-3 biscuits; Cashew nut cookies: 1 cookie; Salt: A pinchful; Unsalted cold Butter: 1 tbsp; Wheat flour or refined flour: 2 tbsp; Milk: 3 - 4 tbsp; For eggless chilly custard:; Full fat milk: 1 1/2 cup; Fresh Cream: 1/2 cup; Corn Flour: 3 tbsp; Sugar: 2 tbsp or as per your taste (I prefer a mildly sweet custard, so used only 2 tbsp); Chilli flakes: A pinch; Salt: just a small pinch; Cinnamon: 1 inch; Lemon zest: ¼ tsp; Britannia Good day Chunkies: 2- 3 cookies

Ingredients Serving: 4

For Tart:
Britannia Good day Chunkies: 5 cookies
Digestive biscuit: 2-3 biscuits
Cashew nut cookies: 1 cookie
Salt: A pinchful
Unsalted cold Butter: 1 tbsp
Wheat flour or refined flour: 2 tbsp
Milk: 3 - 4 tbsp
For eggless chilly custard:
Full fat milk: 1 1/2 cup
Fresh Cream: 1/2 cup
Corn Flour: 3 tbsp
Sugar: 2 tbsp or as per your taste (I prefer a mildly sweet custard, so used only 2 tbsp)
Chilli flakes: A pinch
Salt: just a small pinch
Cinnamon: 1 inch
Lemon zest: ¼ tsp
Britannia Good day Chunkies: 2- 3 cookies

Instructions

For Eggless Tart:
Break Chunkies, cashew nut cookies and digestive biscuits into pieces.
Put them in a grinder and grind them into a fine powder.
Remove this cookie powder in a bowl.
Add a pinch of salt and mix it well.
Rub cold butter into the cookie mixture till it resembles the texture of bread crumbs.
To this, add wheat flour or refined flour and mix well.
Now add milk and knead it into a soft dough.
Leave it to rest for 10 to 15 minutes.
Grease the tart moulds with butter and dust some flour.
Line up the tart mould with the tart dough.
And tightly press the Chunkies tart mixture into the tart mould.
Prick the bottom of the tart with a fork, so that it does not puff up while baking.
Blind bake it in a pre-heated oven at 170 C for 20 to 25 minutes or till cooked.
After it is properly baked, unmould it and let it cool on a wire rack.
Once the tart shells are cooled down, fill it with cold Chunkie Chilly Custard.
For Chunkies Chilly Custard:
Take a heavy bottom pan add milk (reserve some milk to dissolve cornflour) and fresh cream.
Add cinnamon stick.
Heat this and bring it to a boil while stirring continuously.
Mix cornflour with the reserved milk and dissolve it in the milk.
Now add this cornflour mixture in the boiling milk while stirring it continuously, so that no lumps are formed.
Cook till it forms a thick custard consistency.
Now add in the sugar and mix well.
Add just a small pinch of salt.
Now add the chilli flakes. Mix it well.
Let this cook for another 2 -3 minutes.
Take it off the flame and let it come to a room temperature.
Now pass this custard through a sieve to get a smooth creamy custard. (Discard the cinnamon stick and chilli flakes. We only need their flavours).
When it reaches room temperature, add the lemon zest and mix well.
Roughly break the Chunkies cookies in chunks.
Add these chunks of Chunkies to the prepared chilly custard and mix well.
Keep this prepared custard in the refrigerator to cool.
Once cooled, serve it in the prepared tart shells.
For Serving:
Arrange the prepared Chunkies Tart shells in a serving plate.
Fill this with the prepared Chunkies chilly custard.
Sprinkle some chunks of Chunkies for extra crunch.
Sprinkle some lemon zest for extra zing.
Garnish it with slices of mango, watermelon and sprigs of mint.
Serve it cold.

Similar Recipes