CARAMILK Tart
Search results for CARAMILK Tart
Ingredients
Base:
2 x 135g OREO Double Stuff Cinnamon Bun Cookies
125g butter, melted
Caramel:
100g unsalted butter
1 cup brown sugar
2 x 395g sweetened condensed milk
Topping:
250g PHILADELPHIA Original Cream Cheese Block
1 cup thickened cream
180g CADBURY CARAMILK Chocolate Block, melted
½ cup CADBURY CARAMILK Baking Chips
30g CADBURY FLAKE CARAMILK Bar
CARAMILK Tart
Search results for CARAMILK TartIngredients
Base:
2 x 135g OREO Double Stuff Cinnamon Bun Cookies
125g butter, melted
Caramel:
100g unsalted butter
1 cup brown sugar
2 x 395g sweetened condensed milk
Topping:
250g PHILADELPHIA Original Cream Cheese Block
1 cup thickened cream
180g CADBURY CARAMILK Chocolate Block, melted
½ cup CADBURY CARAMILK Baking Chips
30g CADBURY FLAKE CARAMILK Bar
Method
- Place OREO cookies in a food processor and blend until fine crumbs. Add melted butter and pulse until combined.
- Press into the base and sides of a 23cm deep fluted tart tin with removable base. Refrigerate for 30 minutes until set.
- Preheat oven to 160C fan forced.
- Melt butter in a medium saucepan over medium heat. Add sugar and stir until combined and sugar has completely dissolved. Add condensed milk and whisk for 5 minutes.
- Remove from heat and pour onto tart base. Bake for 15 minutes until just set.
- Remove and allow to cool at room temperature.
- To make the topping, whisk cream cheese and cream in a bowl until light and fluffy.
- Pour melted CARAMILK chocolate over the tart, top with whipped PHILLY cream and garnish with shards of FLAKE CARAMILK bar and CARAMILK chips.
