And a dessert as delicious looking as this Coffee Tart, kindly shared by Zakkiyya Vadia, sure makes me want to dig in 1st. A simple and easy to follow recipe, this tart would be a perfect choice for your tea tables this festive season. Shukran for sharing this with us Zakkiyya 💕
COFFEE TART
(Kindly shared on by Zakkiyya Vadia - WATALOTWEGOT)
Ingredients:
Base Ingredients:
250g Nuttikrust or Tennis biscuits, crushed
90g Stork Bake margarine, melted
Filling Ingredients:
1 tin evaporated milk
2 egg yolks
4 tsp instant coffee dissolved in 1 dessertspoon boiling water
3 tbsp cornflour
3/4 cup brown sugar
60g Stork Bake margarine
To Decorate:
Whipped cream
Method:
Base Ingredients:
250g Nuttikrust or Tennis biscuits, crushed
90g Stork Bake margarine, melted
Filling Ingredients:
1 tin evaporated milk
2 egg yolks
4 tsp instant coffee dissolved in 1 dessertspoon boiling water
3 tbsp cornflour
3/4 cup brown sugar
60g Stork Bake margarine
To Decorate:
Whipped cream
Method:
Base Method:
Mix the melted Stork Bake margarine and biscuit crumbs.
Line the base and sides of a greased pie plate.
Place in fridge to cool.
Filling Method:
Warm the evaporated milk, egg yolks and coffee in a saucepan.
Add the cornflour mixed with ½ tin cold water.
Dissolve the sugar and Stork Bake margarine, add to the milk mixture and heat it, stirring all the time until it is thick.
Pour into biscuit shell and chill.
Decorate with whipped cream.
Tip: Keeps well in the fridge if covered with Klingfilm
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