Monday, 26 March 2018


250 g powdered coffee creamer
125 ml (½ C) boiling water
1 x can sweetened condensed milk
125 ml (½ C) lemon juice
200 g (1 packet) coconut biscuits
1 x 400 g can Rhodes Very Cherry, drained
In a large bowl, mix the coffee creamer with the boiling water and beat until the mixture is smooth.
Refrigerate until cold.
Using an electric mixer, whip the chilled coffee creamer until it is light, thick and fluffy.
Add the condensed milk and the lemon juice and beat until well blended.
Refrigerate again for 30 minutes or until the mixture is just beginning to set.
Arrange 12 biscuits on a large piece of tin foil in three even rows.
Spread the chilled mixture over the cookies.
Arrange the Rhodes Very Cherry fruit down the center.
Using the tinfoil, lift the long sides and bring them together to form the top of a triangle, folding the long edges of the foil together securely and shape into a smooth
Refrigerate for 1 hour or until set before serving.
Pour the melted chocolate over the top of the tart and allow the chocolate to set before slicing the tart and serving.
Cooking Tip
Freeze the triangle tart and serve as a frozen treat.

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