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Irresistible No-Bake Custard Cream Traybake for Sweet Moments

An easy no-bake dessert that combines creamy frosting with a classic biscuit base for a deliciously nostalgic treat.
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Prep Time 15 minutes
Chilling Time 3 hours
Total Time 3 hours 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: British
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Base Ingredients
  • 300 g Custard Cream Biscuits Can substitute with shortbread.
  • 100 g Butter Melted; margarine can be used as a dairy-free option.
  • 80 ml Sweetened Condensed Milk Can make your own if desired.
Topping Ingredients
  • 300 g White Chocolate Milk chocolate is an alternative but will change sweetness.
  • Extra Custard Cream Biscuits Crushed for topping.

Equipment

  • Food Processor
  • 8x8-inch tin
  • heatproof bowl
  • Rubber spatula

Method
 

Preparation Steps
  1. Line an 8x8-inch tin with baking paper, allowing it to overhang for easy removal.
  2. Blitz 300g of Custard Cream biscuits into fine crumbs. Combine with melted butter and sweetened condensed milk until wet and dough-like. Press into the prepared tin.
  3. Melt remaining 80ml of condensed milk with 300g of white chocolate over simmering water until thick and glossy.
  4. Spread the fudge mixture over the biscuit base using a rubber spatula. Quickly sprinkle crushed Custard Cream biscuits on top.
  5. Refrigerate for at least 3 hours until set.
  6. Remove from tin using the overhanging baking paper, slice, and serve chilled.

Notes

Work quickly with fudge topping and ensure accurate measurements to prevent a soggy crust. Allow thorough chilling for best texture and flavor.