For the tart shell:
1 packet Tennis biscuits (200 g)
45 ml butter, melted (add a little more if needed)
For the filling:
2 × 90 g packets Moir’s Instant Pudding – Chocolate Flavour
750 ml cold full-cream milk
Method
Make the crust: Roughly break the biscuits and place them in a Ziploc bag. Crush until you have fine crumbs and transfer to a bowl.
Add the melted butter and mix until the crumbs are evenly coated and hold together when pressed. If the mixture seems too dry, add a little more melted butter.
Alternatively: Place the biscuits in a food processor and pulse until finely crushed. Add the melted butter and pulse until the mixture starts to clump together.
Press the biscuit mixture evenly into a large pie dish or tart tin, making sure to cover the base and press it firmly up the sides.
Place in the freezer for at least 30 minutes to firm up.
Make the filling: Pour the cold milk into a mixing bowl. Add both packets of instant pudding and beat with an electric mixer on low speed for about 1 minute, or whisk until smooth and thickened.
Pour the pudding mixture into the chilled tart shell and smooth the top. Add berries or other toppings (optional)
Refrigerate for at least 30 minutes, or until nicely set.
Best enjoyed the same day.
