How to make
Put the biscuits in a blender and blend. Melt the butter and add it to the biscuits. Stir until you get a wet sandy-like mixture.
Pour into a 10″ (26 cm) diameter cake form. Press it tightly to the bottom and put it in the fridge for 1 hour.
For the filling: Beat all of the ingredients, excluding the confectionery cream, with a mixer to a homogeneous mixture. Add the cream slowly, in a thin trickle, and stir well.
Pour it over the biscuit dough and bake about 12-15 min. at most in a 370°F (190 °C) oven until the middle rises slightly. When you shake it, it needs to wobble, to be juicy.
Let it cool for at least 4 hours before serving.
