Caramel fridge tart
From capedread 16 years agoIngredients
- 200 ml milk shopping list
- 30 ml coffee liqueur shopping list
- 250 g finger biscuits shopping list
- 45 ml butter shopping list
- 125 ml icing sugar, sifted shopping list
- 30 ml cocoa powder shopping list
- 2 egg yolks shopping list
- 30 ml brandy shopping list
- 375 ml cream, chilled shopping list
- 10 ml instant coffee powder shopping list
- 15 ml water shopping list
- 8 ml gelatine shopping list
- 50 g pecan nuts, chopped shopping list
- 125 g fudge, cut into small pieces shopping list
- chocolate curls to decorate shopping list
How to make it
- Line the bottom of a 20 x 23 cm loaf tin with wax paper. Mix the milk and coffee liqueur, and dip the finger biscuits into the mixture. Line the bottom of the loaf tin with a row of the biscuits. Cream the butter and icing sugar together until light and fluffy. Sift in the cocoa powder, add the egg yolks and beat well. Add the brandy to the cream and whip until stiff. Fold into the butter mixture. Dissolve the coffee powder in the water and sprinkle the gelatine on top. Leave until spongy and melt over boiling water or in the microwave until just melted, taking care not to let it boil. Stir into the butter mixture. Combine the chopped nuts and fudge and set aside. Spread about a third of the cream mixture over the biscuit layer and sprinkle with a third of the nut mixture. Repeat the layers twice, ending with a layer of biscuits. Cover and chill overnight. Carefully loosen the edges with a spatula and turn out onto a serving platter. Remove the wax paper and decorate the tart with chocolate curls. Makes a medium-sized tart.
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- leonora5 Kleinemonde, ZA
- capedread Peterborough. Cambridgeshire, GB
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