Name: Coffee cream tart
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 20 servings
Cuisine: Bake
Ingredients: 250 ml sugar; 4 eggs extra-large; salt pinch; 375 ml flour; 10 ml Baking powder; 5 ml instant coffee powder; 3 ml butter or margerine; 60 ml water; 60 ml milk; 5 ml vanilla; 500.00 ml water; 210.00 ml sugar; 30.00 ml instant coffee powder; 45.00 ml brandy; 5.00 ml vanilla essence; 0.00 topping TOPPING; 380.00 g Caramel Treat; 90.00 g instant pudding caramel; 400.00 ml milk cold; 0.00 cream fresh, whipped

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Ingredients (20)

Cake

250 ml	sugar
4	eggs — extra-large
	salt — pinch
375 ml	flour
10 ml	Baking powder
5 ml	instant coffee powder
3 ml	butter — or margerine
60 ml	water
60 ml	milk
5 ml	vanilla

Sauce

500.00 ml	water
210.00 ml	sugar
30.00 ml	instant coffee powder
45.00 ml	brandy
5.00 ml	vanilla — essence
0.00	topping — TOPPING
380.00 g	Caramel Treat
90.00 g	instant pudding — caramel
400.00 ml	milk — cold
0.00	cream — fresh, whipped

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Method:

Preheat oven to 180 °C and grease a 25 x 30 cm ovenproof dish.
Cake:
Whisk the sugar and eggs until thick and pale and all the sugar has dissolved.
Sift together the salt, flour, baking powder and coffee powder and fold into the egg mixture.
Heat the butter or margarine, water and milk, remove from the heat and stir in the vanilla essence.
Add to the flour mixture and mix.
Turn the batter into the prepared dish and bake for 30 minutes or until pale brown and done.
Sauce:
Bring the water, sugar and coffee powder to the boil and boil rapidly for 2 minutes.
Remove from the heat and stir in the brandy and vanilla essence.
Prick the tart as it comes out of the oven and pour over the sauce.
Leave to cool.
Topping:
Beat together the caramel condensed milk, instant pudding and milk and pour over the tart.
Chill until firm and decorate with the whipped cream.