For the Tart Shell

• Take 260 grams (about 2 cups) Parle-G biscuits crumbs. Add to the grinder jar and grind them to make a fine powder.
• In a mixing bowl, add the biscuit crumbs with 1 cup of melted butter.
• Mix well everything, the tart shell base is ready.
• Transfer the butter biscuit mixture into the removable bottom tart mould and spread it evenly using a measuring cup or your fingers.  Cover it all the bottom and edges of the tart mould.
• Once the tart mould is evenly covered with the mixture, set it into the refrigerator for 30 minutes.

For the Custard

• Take ½ liter milk to the pan, bring it to a boil.
• In a small bowl, add ¼ cup milk and custard powder.
• Give it a good mix until it is smooth and lump-free.
• Once the milk is boiled, add the entire custard mixture to the milk.
• Stir constantly and bring this to a boil.
• Next, add powdered sugar. Mix well until it becomes thick.
• Transfer the prepared custard to the bowl. Cover it with cling wrap and allow it to set into the refrigerator for about 30-40 minutes.
• Once both the tart shell and the filling are ready, assemble the tart.
• Transfer the custard mixture evenly into the tart shell. Cover it again with plastic wrap and place it into the refrigerator for another 30 minutes.
• Once, it is set, cut the mango slice lengthwise into very thin strips.
• Arrange the slices around the edge of the tart. Repeat, the same, slightly overlapping the rows. When you reach the center of the tart, roll one mango slice into a curl and place it in the center. This will make a mango rose.
• Sprinkle some chopped pistachios.
• Keep refrigerated until serving, and enjoy!