Preparation time 45mins + 6 hrs chilling in fridge; Makes one 23cm cake or 10-12 tarts
Butter - 110g
Digestive biscuits - 200g finely crushed
Brown sugar - 2 Tbsp.firmly packed
Conflakes - 50g crushed
Milk - 125ml
Castor sugar - 1 Tbsp + extra 120g
Custard powder - 2 Tbsp mixed with 2 Tbsp milk
Powdered gelatine - 2 Tbsp. Dissolved in 100ml water ( if you want the filling to be more q q add 1/2 more Tbsp total 2.5 Tbsp)
Durian flesh -500g mashed ( if you want thicker durian taste can add in more)
Cream cheese - 250g diced. ( if you want less creamy just take out half of it)
Thickened cream - 300ml
- prepared biscuit base
Line the cake tin with baking paper. Process biscuits until crush into fine breadcrumbs. Add melted butter, conflakes , mix till all butter, cornflakes and breadcrumbs combined. Press evenly over the base on the cake tin, refrigerate for 30 mins until firm.
- stir milk and sugar until sugar dissolved. Bring to the boil and remove from heat. Pour in custard powder mixture whole stirring continuously. Stir mixture in a pan of simmering water until thick and smooth. Remove from heat and stir in gelatine. Stir in durian when mixture has cooled.
- beat cream cheese and extra sugar until smooth. Blend in cream. Mix in durian mixture. Pour filling on biscuit base or tart crusts.
- cover and refrigerate for at least 6 hrs.