Romany Cream Tart

Starch
 
Recipe from: 11/12/1992 12:00:00 AM

 
 

Ingredients

 
  • 200
    g
    Romany Creams
  • 180
    g
    instant chocolate pudding
  • 800
    ml
    cold milk
  • 250
    ml
    cream, chilled
  • 20
    g
    chocolate Flake, crumbled
  • glacé cherries for decoration
Servings: Change Serving
 
 

Method

 
Place the biscuits in a plastic bag and crush with a rolling pin. Spread the crumbs evenly in a 21 x 27 cm pie dish. Beat the instant pudding and milk together until smooth and spread evenly over the crumb layer. Whip the cream until stiff peaks are formed and spread over the chocolate pudding. Sprinkle with the crumbled chocolate and decorate with glacé cherries. Chill until set. Serves 6.
 

Read more on: starch
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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