No-Bake Belgica Tart usually made with a short crust pastry. This custard cream pie is deliciously dreamy 😍 No-Bake Belgica Tart Ingredients: • 2 packs tennis biscuits (or digestive biscuits) • 100g melted butter • 2 tbsp caramel sauce • 500ml fresh cream (whipped) • 100g melted chocolate • 1/2 cup pecans (chopped) • 1/4 cup shredded coconut • 1 egg white • 2 tbsp sugar Crème Pâtissière: • 500ml milk • 6 egg yolks • 150g sugar • 2 tbsp cornflour • 1 tsp vanilla extract Instructions: Crush the tennis biscuits and mix with melted butter (remove 2 tbsp and set aside). Press the mixture into the bottom of a dish to form a base. Drizzle 2 tbsp of softened caramel over the biscuit base. Prepare the crème pâtissière (recipe below) and spread it evenly over the caramel layer. Whip the 500ml of fresh cream until stiff peaks form, then spread it over the crème pâtissière. Drizzle the melted chocolate over the whipped cream. In a bowl, combine 2 tbsp egg whites with sugar, pecans and coconut. Spread the mixture in an even layer on a baking tray. Bake at 180°C (350°F) for about 10-12 minutes or until golden and crisp. Allow the crumble to cool before sprinkling it over the tart, sprinkle over the remaining tennis biscuit mixture. Refrigerate the tart for at least 2 hours before serving to allow it to set. For the crème pâtissière: Heat the milk over medium heat until it just begins to heat. In a separate bowl, whisk together the egg yolks, sugar, and cornflour until smooth. Slowly pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from scrambling. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens to a custard-like consistency. Remove from the heat and stir in the vanilla extract. Let the crème pâtissière cool before spreading it over the caramel layer on the tart. #cremepatissiere #custardcream #custardcreampie #belgicatart #nobakedessert #christmasmenu - @thisbrownmom