Triple-layered tart

Recipe from: 2/8/1996 12:00:00 AM
Ingredients 21
Servings 0
Time

Ingredients

  • CRUST
  • 250
    ml
    breakfast cereal (Corn Flakes)
  • 125
    ml
    soft brown sugar
  • 250
    ml
    coconut
  • 125
    ml
    oats
  • 125
    ml
    cake flour
  • 2
    ml
    bicarbonate of soda
  • pinch salt
  • 30
    ml
    golden syrup
  • 125
    ml
    butter, melted
  • CARAMEL LAYER
  • 12
    ml
    gelatine
  • 60
    ml
    water
  • 397
    g
    Nestlé Caramel Treat
  • 250
    ml
    milk
  • JELLY CREAM LAYER
  • 160
    g
    lemon jelly
  • 500
    ml
    boiling water
  • 250
    ml
    cream, stiffly beaten
  • ICING (optional)
  • stiffly whipped cream and chopped nuts or toasted coconut
 

Method

 
Preheat the oven to 180ºC (350ºF). Spray a 33 x 23 cm ovenproof dish with non-stick spray. Combine the breakfast cereal, brown sugar, coconut and oats in a mixing bowl. Sift the cake flour, bicarbonate of soda and salt together and add. Mix the melted butter and golden syrup and add to the flour mixture. Mix well and press into the prepared dish. Bake for 20 minutes or until done and pale brown. Cool completely. Sprinkle the gelatine over the water and soak until spongy. Heat over boiling water or in the microwave oven until melted, but do not bring the mixture to the boil. Beat the caramel condensed milk and milk together and add the gelatine. Mix and spoon over the crust. Chill until set. Dissolve the jelly powder in the boiling water. Cool and chill until nearly set. Fold in the stiffly whipped cream and spoon over the set layer in the dish. Chill until set. Decorate with cream rosettes and chopped nuts or toasted coconut, if desired. Makes a large tart.
 

Read more on: bake  |  fruit
 

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