Peach CustardTart

This is a easy simple recipe which I tried for the 1st attempt and I cannot resist once again to make it

Is non-bake and coated with egg custard while topping up with Peach which I bought from canned tin....
The base is filled up with digestive biscuits which make the whole recipe so delicious and healthy to go for tea-break!

Ingredients for Crust
-250g digestive biscuit, ground
-110g melted butter

Ingredients for pastry cream
-2 cups of milk
-1/2 cup of sugar
-1/2 tsp vanilla extract
-5 eggs yolks
-4 tsp all purpose flour
-a pinch of salt
-4tbsp unsalted butter, softened
-1 can Peach halves in syrup

Instructions
1. Combine digestive biscuits and melted butter into a large bowl and mix evenly
2. Transfer to an 8 inch tart tin and refrigerate for 2 hours

Instructions
1. To make pastry cream, place milk, 1/4 cup sugar, vanilla essence into a saucepan and cook in medium heat.
2. COmbine egg yolks and remaining 1/4 cup sugar in a bowl and whisk until mixture is pale and thick.
3. Add flour and salt, whisk to combine
4. when milk abt to boil, remove from heat.
5. Slowly dribble hot milk into egg yolk mixture and stir continously.
6. when all milk added into mixture, place mixture into saucepan and over medium heat.
7. Stir constantly till it bubbles and thicken.
8. Remove from heat, transfer to bowl and stir in butter until blend
9. Place a piece of cling flim over pastry cream to prevent skin from forming,
10. leave to cool. You can leave for a 1 day in advance and refrigerate
11. To assemble, pour cool pastry cream into tart shell and slice and arrange peaches on top. Refrigerate until ready to serve