Recipe

Caramel Fridge Tart Recipe

	Capedread / All my dishes 6 months, 2 weeks ago fab fridge tart, a firm favourite Prep:15m Cook:120m Servings:8	Capedread
	easy creamy caramel

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Ingredients

200 ml milk

30 ml coffee liqueur

250 g finger biscuits

45 ml butter

125 ml icing sugar, sifted

30 ml cocoa powder

2 egg yolks

30 ml brandy

375 ml cream, chilled

10 ml instant coffee powder

15 ml water

8 ml gelatine

50 g pecan nuts, chopped

125 g fudge, cut into small pieces

chocolate curls to decorate

Directions

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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