Romany Cream Tart

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



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


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.

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