Semolina Tart with Custard - The Taste Of Home

Ingredients

• 4 eggs, at room temperature
• 1 cup oil
• 1 cup yogurt (220 g)
• 1 cup semolina
• 1 cup flour
• 1 cup sugar
• 1 tsp Foster Clark’s vanilla essence
• 1 Tbsp Foster Clark’s baking powder
• 2 cups sugar
• 2 cups water
• Juice of ½ small lemon
• 2 cups milk
• 2 Tbsp Foster Clark’s custard powder
• 1 pack Foster Clark’s whipped topping mix
• 115 ml milk
• Ground pistachios
• In a saucepan, combine sugar and water and bring to a boil.
• Add lemon juice and let it simmer over low heat for 5 minutes until it slightly thickens.
• Set aside to cool completely before use.
• In a bowl, mix all the ingredients until well combined.
• Divide the mixture into greased mini tart moulds (deep-centred moulds).
• Bake in a preheated oven at 180°C for 30 minutes or until golden.
• Once out of the oven, pour the cooled syrup over the warm cakes.
• In a cold saucepan, whisk together milk, custard powder, and vanilla until fully dissolved.
• Place over medium heat, stirring continuously, until the mixture thickens and becomes creamy.
• Pour the custard into a bowl, cover with plastic wrap touching the surface to prevent a skin from forming.
• Let it cool to room temperature, then beat it with a hand mixer until smooth and creamy before spreading over the cakes.
• Whip the Foster Clark’s Whipping Cream Powder with milk until firm, then pipe or spread over the custard layer and garnish with ground pistachios.