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

 
Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.
 

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