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Caramel & Custard Fridge TartletsCrust:
Filling:
Topping:
Crust:
Mix the biscuit crumbs and the butter together and press onto the bottom and sides of six 9 cm in diameter loose bottomed tart pans.
Refrigerate for 30 minutes.
Filling:
Beat the cottage cheese, caramel and custard together.
Microwave gelatine for 10 seconds. Remove, stir & repeat. Do not boil gelatine. Cool slightly.
While beating, add gelatine slowly to cream cheese mixture. Beat the fresh cream until stiff and fold into the mixture.
Spoon or pipe into the prepared shells just before serving.
Sprinkle crumbled biscuits or chopped peanut brittle over.
HINTS & TIPS:
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