• Blitz 200g packet tennis biscuits and 120g melted butter.
• Press into a 23cm tart dish.
• Beat together 230g tub soft cream cheese and 125ml milk.
• Beat together 375ml milk and 110g packet Carmel instant pudding.
• Combine the two milk mixes until just combined and pour into the tart case.
• Set in the fridge for at least 1 hour
• Sprinkle with crushed crunchie chocolate
Glazing and Assembly
Ingredients: 250g white chocolate 250g cocoa butter Red food coloring (oil-based) Instructions: Melt the cocoa butter and white chocolate together. Mix in the red food coloring until you achieve the desired red color. The temperature should be around 35°C (95°F) for...
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