SOUTH AFRICAN FRIDGE TART

Friday - - Recipe Cards -

Prep time 15 mins Chill­ing time overnight Makes 1 medium tart

1 cup Greek yo­gurt 370g tin caramelised con­densed milk 1 cup crème fraiche 4 Pep­per­mint Crisp bars 200g Ten­nis Bis­cuits (or other co­conut tea bis­cuits)

In a bowl, mix the yo­gurt with the caramelised con­densed milk (to caramelise it your­self, sim­mer an un­opened can in wa­ter for three hours, be­ing sure to let it cool be­fore open­ing). Put 3 Pep­per­mint Crisp bars in a plas­tic bag and crush with a rolling pin. (Keep the last bar in the fridge un­til needed.) Ar­range a layer of the Ten­nis Bis­cuits in a tart dish and cover evenly with half the caramel mix­ture. Spread half the crème fraiche on top and sprin­kle with half of the crushed Pep­per­mint Crisp. Re­peat the lay­ers. Take the last Pep­per­mint Crisp and cut away the choco­late and crum­ble the pep­per­mint and choco­late separately and sprin­kle on top. Chill the tart overnight.

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