Just because you have no idea how to bake pineapple tarts from scratch doesn’t mean you shouldn’t try to impress with dessert this CNY. This easy-to-make orange custard tart recipe reflects the spirit of the season ― even if the mandarin oranges are from a can. And the custard, too. But it’s so comfortingly delicious no one will notice that you’ve hidden your auntie’s fabulous home-made pineapple tarts in the cupboard for your private enjoyment later.
Mandarin Orange Custard Tart
300g Digestive biscuits
125g melted butter
2 cans (425g each) Ambrosia Devon custard (available at most supermarkets)
2 cans (624g each) mandarin oranges in syrup, drained (canned pineapples work, too)
*You will need an 8- or 9-inch tart tin with a removable base. Or several mini tart tins.
1. Process biscuits in a food processor till fine, like sand. If you don’t have a processor, place biscuits in a zipper plastic bag and bash with a rolling pin.
2. Add the melted butter and blitz again, till it resembles wet sand. Or mix thoroughly with a spoon.
3. Press above mixture into the tart tin, using the base of a drinking glass to pat in the sides evenly. Refrigerate this tart shell for an hour.
4. Pour custard into the tart shell.
5. Arrange mandarin orange segments neatly on top of custard and refrigerate for another hour or overnight before serving.