Coffee and caramel tart


Ingredients 13
Servings 0
Time

Ingredients

  • CRUST
  • 200
    g
    Tennis biscuits, crushed
  • 100
    g
    butter, melted
  • FILLING
  • 15
    ml
    margarine
  • 125
    ml
    golden syrup
  • 397
    g
    Nestlé condensed milk
  • 15
    ml
    Nescafé coffee granules
  • 250
    ml
    boiling water
  • 15
    ml
    gelatine
  • 5
    ml
    vanilla essence
  • 3
    egg whites
  • stiffly whipped cream for decoration (optional)
 

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.
 

Read more on: dairy
 

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