Custard and Biscuit Cake Recipe without Oven

This easy custard and biscuit cake is ideal for when you don’t have much time to do something elaborate but you still want to surprise your guests at the table for dessert or snack time, especially the little ones in the house.

This time with this article this recipe for no-bake custard and biscuit cake decorated with wonderful Digestive type chocolate biscuits that will make this dessert even more spectacular.

Ingredients to make custard cake and cookies without oven:

For the base:

1. 150 grams of Maria-type cookies
2. 80 grams of unsalted butter

For the cake:

1. 1 liter of whole milk
2. 2 envelopes of Prepared for flan (El Niño)
3. 2 envelopes of Prepared for curd
4. 180 grams of sugar

To decorate:

1. 1 package of Digestive-type chocolate biscuits

How to make No-Bake Custard and Cookie Tart:

• First of all, we prepare the base of the custard and Maria biscuit tart: to do this, we melt the butter in the microwave or in a saucepan over low heat. Then we crush the cookies in an electric grinder and mix them with the butter.
• We place this sandy mass at the base of the mold that we have chosen (previously lined with parchment paper) flattening it with the help of a spoon, and then we put it in the fridge. I have used a removable mold of 18 cm but you can also use one of 20.
• Meanwhile, prepare the cold custard pie filling by heating all the milk except 2 small glasses. In one of them we dissolve the prepared flan envelopes and in the other the curd envelopes. So when the milk starts to boil, we add the glasses together with the sugar and with the help of some rods, we continuously stir until the cream has thickened. Remove from heat and reserve.
• Next, we take the mold out of the fridge and carefully pour the prepared cream on top.

Trick: I drop it on the back of a soup spoon little by little so that it falls well into the mold.

• Finally, we put the cookies in a spiral shape on top of the no-bake custard cake, let it warm to room temperature and then put it back in the fridge for at least 4 or 5 hours or until we are going to serve it.