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1
Process biscuits and half the pecans in food processor to form fine crumbs.
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2
Stir in butter and press into a deep 20cm fluted pan with removable base. Refrigerate.
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3
Add 1/4 cup milk to the combined custard powder and caster sugar to form a smooth paste.
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4
Stir in the remaining milk and microwave on HIGH (100% 750W) for 3 minutes.
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5
Whisk well and return to microwave for a further 1 1/2 minutes. Allow to cool until warm, placing a piece of plastic wrap on the top to prevent a skin forming.
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6
Alternately, stir mixture in a saucepan until it thickens to the desired consistency. I personally had trouble using the microwave to get the custard thick enough so experiment with your microwave until you get the desired results. The custard should be quite thick.
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7
Pour into pie shell and refrigerate for 20 minutes.
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8
Remove pie carefully from pan and place on serving plate.
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9
Scoop ice-cream onto custard layer and drizzle with ice-cream topping.
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10
Sprinkle with remaining chopped pecans or walnuts.
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11
Serve immediately but be careful serving the tart as it can fall apart if you haven't made the biscuit base even enough.
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12
Note: You do need a very soft biscuit for the base, shortbread is rich but slices more easily so don't substitute other biscuits. Also if you don't like nuts, just leave then out entirely, my kids don't like walnuts and picked out the ice cream with the 'yukky' bits.
