Name: Triple-layered tart
Yield: 0 serving
Cuisine: Bake
Ingredients: 250.00 ml cereal corn flakes; 125.00 ml brown sugar soft; 250.00 ml coconut; 125.00 ml oats; 125.00 ml flour cake; 2.00 ml Bicarbonate of soda; salt pinch; 30.00 ml golden syrup; 125.00 ml butter melted; 12.00 ml Sheridans gelatine; 60.00 ml water; 397.00 g Nestlé Caramel Treat; 250.00 ml milk; 160.00 g jelly lemon; 500.00 ml water boiled; 250.00 ml cream beaten to stiff peaks; cream

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Ingredients (17)

CRUST

250.00 ml	cereal — corn flakes
125.00 ml	brown sugar — soft
250.00 ml	coconut
125.00 ml	oats
125.00 ml	flour — cake
2.00 ml	Bicarbonate of soda
	salt — pinch
30.00 ml	golden syrup
125.00 ml	butter — melted

CARAMEL LAYER

12.00 ml	Sheridans gelatine
60.00 ml	water
397.00 g	Nestlé Caramel Treat
250.00 ml	milk

JELLY CREAM LAYER

160.00 g	jelly — lemon
500.00 ml	water — boiled
250.00 ml	cream — beaten to stiff peaks

ICING (optional)

cream

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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.