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Method:
Start by taking a medium sized saucepan and crack 2 fresh eggs into it.
Add 220 grams of sugar and 10 grams of vanilla sugar to the pot for that delicious aromatic flavor.
Next, incorporate 50 grams of corn starch. This will help make our mixture the perfect consistency.
Now choose your creamy base—Greek yogurt for a tangy kick, or sour cream for a richer flavor—and add it to the pot.
Place the pan on the stove and cook over medium heat. Stir the mixture continuously to avoid lumps forming. Continue stirring until the mixture reaches a thickened, custard-like consistency. Patience is the key here!
Once thickened, remove the mixture from the heat and add 70 grams of butter. The residual heat will melt the butter, making your filling smooth and rich.
While the filling cools slightly, take 18 pieces of your favorite biscuits and start arranging them in a round tart mold that is approximately 15/20 cm in diameter. This will form the base of your tart.
Pour the hot filling onto the biscuit base, leveling it with a spatula or the back of a spoon.
Allow the tart to settle, leaving it undisturbed. This may take a few hours, so plan accordingly. The tart is ready when it is completely stabilized and firm to the touch.
Once ready, dust the top of your tart with icing sugar for a sweet snowy effect.
Cut, serve and watch your guests delight in this succulent biscuit and cream tart.
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