Coffee cream tart

Recipe from: 5/15/2003 12:00:00 AM

Ingredients 22
Servings 20
Time 10 mins

Ingredients

  • CAKE
  • 250
    ml
    sugar
  • 4
    extra-large eggs
  • pinch salt
  • 375
    ml
    cake flour
  • 10
    ml
    baking powder
  • 5
    ml
    instant coffee powder
  • 30
    ml
    butter or margarine
  • 60
    ml
    water
  • 60
    ml
    milk
  • 5
    ml
    vanilla essence
  • SAUCE
  • 500
    ml
    water
  • 210
    ml
    sugar
  • 30
    ml
    instant coffee powder
  • 45
    ml
    brandy
  • 5
    ml
    vanilla essence
  • TOPPING
  • 380
    g
    (1 can) caramel condensed milk
  • 90
    g
    instant caramel pudding
  • 400
    ml
    cold milk
  • whipped cream
 

Method

35 mins
 
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.
 

Read more on: bake  |  dairy
 

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