In a food processor, blend 150g of shortbread biscuit, 75g of white bread, 30g sugar or sweetener of choice and a pinch of salt into a crumb texture.

Melt 110g of unsalted butter in the microwave. Add the butter into the crumb mixture and mix/blend in the food processor until it’s combined.

Press the crumb tart mixture into the tart tins. This makes 5 x 10cm individual tarts at 70g each, or use the entire mix for a large family size tart or pie tin.

Place in the freezer to chill for about 20-30 minutes.

Fill the tart shells with 30g of Wicked Sister High Protein Banana Pudding to cover base and smooth evenly. Place back into the fridge and chill.

In a bowl, place 200g of Wicked Sister High Protein Vanilla Pudding and add in 55g of softened butter at room temperature, 7g of honey, 7g of vanilla extract, and use a whisk to mix everything together, transforming the mixture into a smooth creamy texture.

Weigh around 40g of this pudding mix into the tart shells and smooth off the top of the tarts.

Place the tarts in the freezer for 30-60 minutes, then sprinkle over the hundreds & thousands.

When firm enough, demould the tarts out of tins and serve or store in the fridge until needed.