3 cups of plain marie biscuit crumbs
1/2 cup butter
Custard Sauce ( see recipe below)
1 packet of Wiekfield strawberry jelly mix
Ingredients for the Vanilla Custard
5 tablespoons custard powder
4 cups milk
1 cup sugar (extra if you like it sweeter)
Method for custard
Whisk the custard in a sauce pan with milk and sugar until the custard is dissolved.
Heat the sauce pan on medium heat, stirring continuously and making sure lumps are not formed, until it thickens and the custard is cooked. Allow it to cool under room temperature.
Method for the Tart
Lightly grease a square 8 inch pan. Combine the biscuit crumbs and butter in a bowl. Using a flat spatula or a glass, press the crumb mixture into the base of the pan. Refrigerate the biscuit crust for 1 hour.
Once the vanilla custard is cooled after it has been prepared, spread the custard on top of the biscuit mixture and refrigerate for 2 hours. You could mix some fruits like pineapple into the custard if you like some crunchiness into the custard.
Now prepare the jelly according to the instructions and allow it to cool slightly and pour the jelly mixture on top of the custard mixture. Now refrigerate for 4 hours.
Cut into small square portions and serve cold.