Ingredients

Method

• 1½ x 200 g Bakers Original Tennis biscuits
• 200 g butter, melted
• 280 g Woolworths Creamy Dessert Toffee Sauce
• 10 g gelatine
• 3 x 18 g sachets Nestlé Gold salted caramel coffee
• 1 cup Woolworths whipping cream
• 1 cup Nestlé ideal evaporated milk
• ⅓ cup Nestlé condensed milk
• ½ lemon, juiced
• 80 g Cadbury Dairy Milk Chocolate
• 80 g Cadbury white chocolate
• 1 T cocoa powder

Method

Ingredients

1. Place the biscuits into a food processor and process into crumbs. Pour in the butter and pulse until combined. Press the crumbs into the bottom and up the sides of a 25 cm tart tin. Spread the toffee sauce over the base and refrigerate until ready to use.

2. Sprinkle the gelatine over ¼ cup hot water and allow to bloom. Reheat in the microwave for 10 seconds before using.

3. Dissolve the salted caramel coffee in ¼ cup hot water.

4. Beat the cream until stiff peaks form. Set aside.

5. Beat the Ideal Milk until thick and frothy, then add the coffee, condensed milk, lemon juice and gelatine. Beat for a minute or until light and frothy. Fold through the cream and spoon over the tart base and chill overnight to set.

6. Melt the chocolate and spread onto lined baking sheets. When almost set, press different sized star-shaped cookie cutters into the chocolate to create star shapes. Freeze until ready to use. Gently press out the stars just before serving.

7. Dust the tart with cocoa, decorate with the chocolate stars and serve immediately.

Cost per serving 6:  R41.42

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Photography: Myburgh du Plessis
Recipes and production: Brita du Plessis
Food assistant: Josh van Zyl