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Lancewood Caramel & Custard Fridge Tartlets
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Lancewood Caramel & Custard Fridge Tartlets

Ingredients

Crust:

150 g coconut biscuits , finely crushed
125 ml butter , melted

Filling:

250 g LANCEWOOD® Creamed Smooth Cottage Cheese
125 ml caramel treat
125 ml custard , prepared 
10 ml gelatine , dissolved in 30 ml water
125 ml fresh cream

Topping:

coconut biscuits , crushed
peanut brittle , chopped

Method

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:

  • Serve with berries of your choice.
  • Top with sliced bananas.
  • Use LANCEWOOD® Low Fat Smooth Plain Cottage Cheese instead of Creamed Smooth Plain Cottage Cheese.

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