Name: Coffee and caramel tart
Yield: serving
Cuisine: Boil
Ingredients: 200.00 g tennis biscuits crushed; 100.00 g butter melted; 15.00 ml margarine; 125.00 ml golden syrup; 397.00 g condensed milk; 15.00 ml nescafé instant coffee granules; 250.00 ml water boiled; 15.00 ml Sheridans gelatine; 5.00 ml vanilla essence; 3.00 eggs white; cream

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Ingredients (11)

CRUST

200.00 g	tennis biscuits — crushed
100.00 g	butter — melted

FILLING

15.00 ml	margarine
125.00 ml	golden syrup
397.00 g	condensed milk
15.00 ml	nescafé instant coffee granules
250.00 ml	water — boiled
15.00 ml	Sheridans gelatine
5.00 ml	vanilla — essence
3.00	eggs — white
	cream

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Method:

Spray a 24 cm pie dish with non-stick spray. Mix the crushed biscuits and butter and press into the bottom and along the sides of the dish. Chill.
Blend the margarine, golden syrup and condensed milk in a saucepan and stir well. Heat slowly while stirring continuously until the mixture comes to the boil. Meanwhile dissolve the coffee granules in boiling water and add to the condensed milk before the mixture comes to the boil. Simmer for 10 minutes, stirring occasionally. Remove from the heat.
Sprinkle the gelatine over 30 ml (2 T) cold water and soak until spongy. Heat, preferably over boiling water or in the microwave oven until the gelatine has dissolved (do not boil). Add to the coffee mixture, mix well and cool slightly. Add the vanilla essence and mix. Whisk the egg whites until stiff peaks are formed and fold into the mixture. Pour the filling into the tart crust and chill until set, preferably overnight. Decorate with cream rosettes, if desired.
Makes a medium-sized tart.