• عربي

    • Semolina Tart with Custard

    A luxurious Ramadan dessert that combines the soft, syrup-soaked texture of semolina cake with rich, creamy custard for an elegant and refined finish. Perfect for gatherings after iftar and Ramadan hospitality. A recipe that blends authentic Middle Eastern flavours with easy preparation in a beautiful presentation fit for the holy month.

    Makes

    12 tarts

    Ingredients

    For the Semolina Cake Layer

    • 4 eggs, at room temperature
    • 1 cup oil
    • 1 cup yogurt (220 g)
    • 1 cup semolina
    • 1 cup flour
    • 1 cup sugar
    • 1 tsp Foster Clark’s vanilla essence
    • 1 Tbsp Foster Clark’s baking powder

    For the Syrup

    • 2 cups sugar
    • 2 cups water
    • Juice of ½ small lemon

    For the Custard

    • 2 cups milk
    • 2 Tbsp Foster Clark’s custard powder
    • 1 tsp Foster Clark’s vanilla essence

    For Serving

    • 1 pack Foster Clark’s whipped topping mix
    • 115 ml milk
    • Ground pistachios

    Instructions

    Prepare the syrup

    1. In a saucepan, combine sugar and water and bring to a boil.
    2. Add lemon juice and let it simmer over low heat for 5 minutes until it slightly thickens.
    3. Set aside to cool completely before use.

    Prepare the tart

    1. In a bowl, mix all the ingredients until well combined.
    2. Divide the mixture into greased mini tart moulds (deep-centred moulds).
    3. Bake in a preheated oven at 180°C for 30 minutes or until golden.
    4. Once out of the oven, pour the cooled syrup over the warm cakes.

    Prepare the custard

    1. In a cold saucepan, whisk together milk, custard powder, and vanilla until fully dissolved.
    2. Place over medium heat, stirring continuously, until the mixture thickens and becomes creamy.
    3. Pour the custard into a bowl, cover with plastic wrap touching the surface to prevent a skin from forming.
    4. Let it cool to room temperature, then beat it with a hand mixer until smooth and creamy before spreading over the cakes.

    Decorate

    1. Whip the Foster Clark’s Whipping Cream Powder with milk until firm, then pipe or spread over the custard layer and garnish with ground pistachios.

    Foster Clark’s Tip

    You can prepare this recipe in a large tart pan for an elegant presentation perfect for Ramadan gatherings, while keeping the same rich flavour and creamy texture.
    If a tart pan is not available, bake the semolina cake in a regular pan and spread the custard on top to serve it as an easy layered dessert.

    Made with

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