1/4 cup butter-melted
1 Tbsp castor or powdered sugar
15 (approx. 100g) arrowroot or digestive biscuits
1/2 cup strawberry puree/ strawberry jam
1 cup milk
4 egg yolks
2 cups hung curd
1.5 cup sugar
2 cups cream-chilled
3 Tbsp gelatine
Crush biscuits and mix in butter and powdered sugar. Line the base of the cake tin and keep aside.
Sprinkle gelatine in the 1/2 cup water and let it soak.
Place into a double boiler, the milk, sugar and the yolks and cook over low heat till well mixed and slightly thickened.
Add the soaked gelatine and continue stirring till it reaches a coating consistency.
Cool till partially set. Whip cream till thick. Fold the curds and strawberry into the milk mixture, then the whipped cream.
Transfer mixture to cake tin, level it smooth and leave to set in refrigerator 6-8 hours or overnight.
Transfer on to a serving dish, garnish and serve chilled.