23 August 2010

Recipe: Caramel fridge tart

Caramel fridge tart

Crust
1/2 packet nutty crust buscuits, crumbed
5 teespoons melted butter

Mix the ingredients together and press firmly into a 24cm shallow dish

Filling
1/2 cup fresh cream
1 box orly whip (2 packets in the box)
1 tin caramel
250g creem cheese (plain)
1 table spoon gelatin
1/2 cup boiled water
1/2 cup caster sugar
2 teaspoons caramel essence

Bean the fresh cream and Orly whip separately. Beat the caramel and cream cheese to gether. Dissolve the gelatin in the hot water. Add to the caramel mixture. Add the caramel essence and caster sugar. Fold the whipped cream and Orly Whip into the caramel mixture. Spoon onto the crust and put it into the fridge. Leave to set and service cold.

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