“Away on business for 10 days, I was about to board a plane back home when I got a call to tell me we were having unexpected guests for tea that evening. In a crunch, I sent a text message to my 15-year-old daughter, asking her to please pop over to the bakery. My daughter then discovered that her scooter was out of action, not being able to reach me as I my flight had just taken off she decide to make something herself, this recipe she put together herself. There is only one thing I can say, Yummy. Very quick and easy to make. Our guest went back for seconds.”
READY IN:
14mins
SERVES:
6-8
YIELD:
1 Large tart
UNITS:
US

Ingredients Nutrition

  • Base
  • 200 g coconut biscuits
  • 125 ml margarine
  • Filling
  • 500 ml caramel yoghurt
  • 380 g condensed milk
  • 250 ml cream

Directions

  1. Base:.
  2. Melt margarine, crush the biscuits, mix the margarine and crushed biscuits together, and press in to a fluted tart dish set aside.
  3. Filling:.
  4. Mix the caramel yoghurt and condense milk together well, then pour onto the crushed biscuit base.
  5. Cook in the microwave for 4 minutes on high.
  6. Remove and let cool to room temperature then serve with dollops of fresh whipped cream.

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