Ingredients:
For the Base:

200 g of biscuits
6 tablespoons melted butter (80 g)
For the Cream:

4 cups milk (950 ml)
3/4 cup sugar (170 g)
5 tablespoons corn starch (45 g)
1/2 cup plain yogurt (120 g)
For the Lemon Glaze:

1/3 cup lemon juice (100 ml)
1 1/4 cups water (300 ml)
3 tablespoons corn starch (25 g)
1/2 teaspoon turmeric
1/4 cup sugar (50 g)
Extra:

One 8×11 inch (18×28 cm) cake mold
White chocolate to decorate
Instructions:
Prepare the Base:
Start by reducing 200 g of biscuits into very fine crumbs to create a smooth and sandy consistency.
Mix the crumbs with 6 tablespoons melted butter until the mixture resembles damp sand.
Press the cookie mix firmly into the bottom of the 8×11 inch (18×28 cm) cake pan, making sure to create an even layer.
Place the base in the fridge for 30 minutes to harden.
Prepare the Cream:
In a medium saucepan, combine 4 cups milk, 3/4 cup sugar and 5 tablespoons cornstarch. Mix well to completely dissolve the cornstarch.
Cook the mixture over medium heat, stirring constantly, until it thickens into a smooth cream.
Remove the saucepan from the heat and let the cream cool slightly before stirring in 1/2 cup of plain yogurt.
Pour the cream onto the cooled biscuit base and place back in the fridge for another 30 minutes to solidify.
Create the Lemon Glaze:
In another saucepan, mix 1/3 cup lemon juice, 1 1/4 cups water, 3 tablespoons cornstarch, 1/2 teaspoon turmeric and 1/4 cup sugar.
Cook the lemon mixture over medium heat, stirring constantly until it thickens into a shiny, rich glaze.
Once thickened, remove it from the heat and let it cool slightly.
Pour the lemon icing over the solidified cream layer and spread evenly.
Refrigerate the tart for 1 hour to allow the lemon glaze to solidify completely.
Final finishing touches:
Before serving, grate some white chocolate over the tart for a decorative and delicious touch.
Cut the tart into squares and serve cold for a refreshing and indulgent dessert experience.