Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

No Bake Orange Cream Tart with Berries September 15, 2014

Orange cream tart

You can use whatever fruit is in season for this tart and whatever flavour extract you prefer in the cream base (experiment)

 

Ingredients for the base

 

15 digestive biscuits

2 Tbsp caster sugar

Pinch of salt

10 Tbsp butter, room temperature

 

Ingredients for the filling

 

2 tins coconut milk, refrigerated overnight

3/4 cup icing sugar

5 tsp orange extract

1/2 pint raspberries

1/2 pint blueberries

 

Method

 

In a food processor blend the biscuits, sugar and salt until it’s very fine.

Add the butter, in pieces and pulse until a crumbly dough forms.

Tip the dough into a 23cm tart tin with removable base, press the dough into and up the sides of the tin then refrigerate for at least an hour.

Scoop the white layer of milk fat off the top of each tin of coconut milk into a large mixing bowl.

Cream the milk fat, icing sugar and orange extract with an electric mixer on high speed until light and fluffy.

Spoon the cream mixture onto the base and refrigerate until ready to use. It will keep up to 3 days in the refrigerator.

Top with the berries just before serving.

 

 

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2 Responses to “No Bake Orange Cream Tart with Berries”

  1. I love your dessert post today! It’s made me instantly hungry. πŸ™‚ I also have one, and it’d be great to hear your thoughts: http://helloscarlettblog.com/2014/09/15/a-bloggers-dozen-mirandas-harvest-spice-cupcakes-pink-tie-bakery/

    ❀
    Emory

    • dogsmum Says:

      Hi Emory sorry it’s taken me so long to get back to you, no excuses 😦 Just checked out your Harvest spice cupcakes & the look & sound delicious! But I am a sucker for anything with cinnamon it it πŸ™‚


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