No Bake Vanilla Tart
An easy to make, no bake vanilla tart recipe which is a hit in my house and loved by all.
Ingredients:
500 ml / 1/2 liter whole milk
50 g melted butter
Crushed white cookies (I used Marie biscuits and a few cinnamon ones as they go well with vanilla)
1 vanilla pudding mix
Fruits (black grapes, kiwi, strawberries)
Vanilla essence 2 drops
Method:
1. Pour melted butter over your crushed cookies. Mix with a spoon until it's mixed evenly. The consistency should resemble wet sand (you may need to adjust your butter quantity).
2. Pour the base directly into the tart shell. Press the cookie base down firmly into the tin, and press it high against the walls. Use a small mason jar to ensure that it's well compact.
3. Take your knife and run it along the outside edge of the tart tin so that the excess cookie falls away from the tin.
4. Add milk into a large bowl. Whisk the milk, and sprinkle the pudding mix over. Continue to whisk so that there are no lumps in your pudding.
5. Add 2 drops of vanilla essence into the mix.
6. Pour your pudding back into the milk jug. Fill the tin close to the top. Give it a few taps on your shelf, and refrigerate for 15 minutes or till it sets.
7. Layer your fruit on top of your tart and refrigerate for another hour.
Take the tart out of the fridge, remove from the tin, and serve chilled!
 |
| Vanilla Tart |
500 ml / 1/2 liter whole milk
50 g melted butter
Crushed white cookies (I used Marie biscuits and a few cinnamon ones as they go well with vanilla)
1 vanilla pudding mix
Fruits (black grapes, kiwi, strawberries)
Vanilla essence 2 drops
Method:
1. Pour melted butter over your crushed cookies. Mix with a spoon until it's mixed evenly. The consistency should resemble wet sand (you may need to adjust your butter quantity).
2. Pour the base directly into the tart shell. Press the cookie base down firmly into the tin, and press it high against the walls. Use a small mason jar to ensure that it's well compact.
3. Take your knife and run it along the outside edge of the tart tin so that the excess cookie falls away from the tin.
4. Add milk into a large bowl. Whisk the milk, and sprinkle the pudding mix over. Continue to whisk so that there are no lumps in your pudding.
5. Add 2 drops of vanilla essence into the mix.
6. Pour your pudding back into the milk jug. Fill the tin close to the top. Give it a few taps on your shelf, and refrigerate for 15 minutes or till it sets.
7. Layer your fruit on top of your tart and refrigerate for another hour.
Take the tart out of the fridge, remove from the tin, and serve chilled!
 |
| Vanilla Tart |
