Custard Tart with Berries

Ingredients: To prepare the crust: ½ cup butter or 100 g, melted, 2½ cups digestive biscuits or 250 g, crushed, To prepare the filling: 1 cup sour cream or 250 g, 1 tin Nestle Condensed Milk or 397 g, ½ cup fresh orange juice or 125 ml, 2 eggs, 1 teaspoon vanilla extract, For the topping: 1 cup canned raspberries, 2 tablespoons water, Preparation: Combine crushed biscuits and butter. Press onto the bottom and sides of a 26cm spring form pan. In a bowl of an electric mixer, combine sour cream, Nestle Condensed Milk , orange juice, eggs and vanilla extract. Beat until smooth. Gently pour into the crust. Bake for 35 to 40 minutes or until centre is set. Cool in pan on wire rack. Put the berries in a small saucepan with the water, simmer until lightly warm. Spread the berry syrup and berry peaces over the filling, cover and refrigerate. Remove side of spring form pan. Slice to serve.