Easy No Cookbake Chilled Fridge Tart Food

CREMORA FRIDGE TART

Steps:

• crush the biscuits and mix with butter to form a crumbly mixture.
• line a pie dish with the biscuit mixture and place in fridge.
• mix together the condensed milk and lemon juice.
• in a seperate bowl, whisk the cremora powder and water until thick-ish.
• combine the cremora mixture and the condensed milk mixture
• pour over biscuit base and chill for an hour.

NO-BAKE CHOCOLATE TART

Steps:

• Crush the biscuits by putting them in a large, strong, plastic food bag and bashing with a rolling pin. Melt the butter with the syrup or honey in the microwave, then stir in the biscuits. Press onto the base and up the sides of a 12 x 36cm rectangular tin (or 23-25cm round flan tin) and chill while you make the filling.
• Break up the two chocolate bars and put in a large bowl. Melt in the microwave for 2-3 mins on Medium, stirring halfway through. Stir in the vanilla extract, then sift in the icing sugar. Whip the cream until it just holds its shape, then fold into the melted chocolate. Pour into the prepared tin and smooth the top. Chill for at least 2 hrs or for up to 2 days.
• Just before serving, remove the tart from the tin and slide it onto a flat plate (loosen edges first with the tip of a small pointed knife). You will find it easier to remove the tart if you leave it at room temperature for 30 mins. Put a few tsps of crème fraîche along the centre of the tart (or around the edges if the tart is circular) and top each with a raspberry, then dust lightly with icing sugar. Cut into thin slices and serve with extra raspberries on the side.

EASY NO COOK/BAKE CHILLED FRIDGE TART

Steps:

• Crush the biscuits- I put them in a plastic bag and crush with a rolling pin.
• Add the melted butter, mix well and press hard into the bottom of your pie dish.
• Refrigerate for 1 hour.
• Make up the jelly packet with only HALF the liquid (to make about 285ml jelly).
• Add the condensed milk FIRST and stir.
• Add the yoghurt and stir.
• Pour onto the chilled biscuit base and refrigerate immediately for 1 hour.
• Decorate if desired.
• You can double the mix by using gelatine, mixed with half the recommended water, a 300g carton of cream cheese and another 500g yoghurt.