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Crispie tart

Ingredients 0
Servings 0




TO MAKE THE PASTRY: Melt butter, icing sugar, syrup, salt and cocoa together in a pan. Cook slowly for 2 - 3 minutes. Add puffed rice and mix well. Pour into a greased 200 mm pie dish. Press in well. Leave to set. TO MAKE FILLING: Blend custard powder with half the milk. Heat remaining milk with the caramel. Combine custard paste and then return to the heat. Stir until mixture thickens. Cover with wax paper and allow to cool. Pour into prepared base. Decorate as desired with whipped cream.

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