Directions
- In a food processor, pulse biscuits into fine crumbs and mix with melted butter and honey.
- Press the mixture onto the bottom and up the sides of a tart pan. Refrigerate until firm, at least 30 minutes.
- Mix the pudding with half of the milk. Bring the other half to boil.
- Add pudding mixture to the boiling milk and bring to a boil again while stirring.
- Cut the vanilla stick in half and scrape out the contents. Add to pudding and put aside to cool.
- Pour pudding over chilled biscuit crust.
- Wash, cut and put fruits on the cake.
- Refrigerate until set, at least 2 hours.
Ingredients
Ingredients for a 25 cm tart pan
Bottom:
280 g cereal biscuits (unsweetened)
100 g butter
2 tbsp. honey
Filling:
2 packages of sweetened vanilla pudding
0.5 vanilla sticks
500 ml milk
Toppings:
200 g blackberries
150 g plums
Fusion / Other
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