Caramel fridge tart

Recipe from: 2/15/2001 12:00:00 AM
Ingredients 15
Servings 0
Time

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 Nescafé coffee powder
  • 15
    ml
    water
  • 8
    ml
    gelatine
  • 50
    g
    pecan nuts, chopped
  • 125
    g
    soft toffees, cut into small pieces
  • chocolate curls to decorate
 

Method

 
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 toffees 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.
 

Read more on: dairy  |  microwave
 

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