Coconut Vanilla Milk Tart with Macerated Berries

Ingredients

• 180g biscuit crumbs
• 60g Australian Butter, melted
• 3 cups Pauls Milk 
• 2 tablespoons castor sugar
• 1/4 teaspoon coconut essence
• 1 teaspoon vanilla essence
• 1 1/2 teaspoons pure agar agar powder
• 600g mixed berries
• 2 tablespoons castor sugar, extra
• 2 tablespoons Grand Marnier liqueur

Method

1. Combine crumbs and butter in a bowl and press into the base of a buttered 18 x 25 cm pan.
   
2. Chill.
   
3. Combine milk, sugar, essences and agar in a saucepan.
   
4. Bring to the boil over medium heat whisking continuously.
   
5. Remove from heat and cool slightly.
   
6. Pour into crumb base.
   
7. Refrigerate for 3 hours or until set.
   
8. Combine berries, sugar and liqueur and refrigerate for 1 hour.
   
9. Serve tart cut into slices and top with berries.

**This recipe is suitable for lacto-ovo vegetarians who have adopted a vegetarian diet for health reasons.

Nutitional Analysis per serve

Serves:	8	Carbohydrates:	35 g
Energy:	1221 kJ	Calcium:	125 mg
Protein:	5 g
Fat:	13 g