CHOCOLATE CUSTARD STRAWBERRY CREAM TART (A Lick the Spoon Original)
300g plain chocolate biscuits, crushed
5-6 tbsp butter, melted
1 packet Airoplane Brand Chocolate Wobble (or chocolate pudding or setting custard. Homemade recipe for chocolate custard here)
400g fresh strawberries
1 cup thickened cream, whipped
Combine the crushed biscuits with enough melted butter to get a damp mouldable base mixture. (you may not need all of the melted butter depending how absorbent your biscuits are.) Firmly press this mixture into a paper lined 20cm round spring form tin and up the sides a few inches. Refrigerate.
In a medium bowl, prepare the Airoplane Chocolate jelly mixture according to the directions on the back of the packet. When this mixture is unset at room temperature, remove the tart base from the refrigerator.
Cut the leaves off the strawberries along with a slither of the top of the berries, so that each berry stands flat with the pointed end upwards. Arrange the strawberries on the tart base so that they cover the surface with the ends pointing upwards. Pour the room temperate jelly mixture on top of the berries. Cover with cling-wrap and refrigerate until the chocolate mixture is set, approximately 2-4 hours.
Whip the cream and pipe on the top of the chocolate to decorate. Sprinkle with a little cocoa powder if desired. Serve chilled.