Caramel Fridge Tart Crust ½ packet nutty crust biscuits OR gluten free ginger biscuits (crumbed) 5 tsp butter (melted) Filling ½ cup fresh cream 1 box orly whip (2 packets in the box) 1 tin
Caramel Fridge Tart
Crust
- ½ packet nutty crust biscuits OR gluten free ginger biscuits (crumbed)
- 5 tsp butter (melted)
Filling
- ½ cup fresh cream
- 1 box orly whip (2 packets in the box)
- 1 tin caramel
- 250 g cream cheese (plain)
- 1 tbsp gelatin
- ½ cup boiled water
- ½ cup caster sugar
- 2 tsp caramel essence
Crust
-
Mix the ingredients together and press firmly into a 24cm shallow dish
Filling
-
Bean the fresh cream and Orly whip separately
-
Beat the caramel and cream cheese together
-
Dissolve the gelatin in the hot water
-
Add to the caramel mixture
-
Add the caramel essence and caster sugar
-
Fold the whipped cream and Orly Whip into the caramel mixture
-
Spoon onto the crust and put it into the fridge
-
Leave to set and service cold