Good morning Friends, today I am sharing this easy Instant Pudding Tart with you.
What you need:
1 packet Romany Cream biscuits, crushed
80 ml melted butter (optional)
1 packet caramel instant pudding
1 packet butterscotch instant pudding
700 ml cold milk (350 ml per packet)
250 ml cream, chilled
Icing sugar to taste
Flake chocolate for decoration
Option 2:
2 packets chocolate instant pudding instead of caramel + butterscotch
How to make:
Crush the Romany Cream biscuits.
Mix with the melted butter (if using).
Press the crumbs into the bottom of a pie dish to form a crust.
If you don’t want to use butter, you can just put the fine crumbs in the pie dish and press.
Mix the powder from both instant pudding packets together.
Prepare instant pudding with the milk according to the package instructions, but use a little less milk so that the texture is thicker.
Spoon the pudding over the biscuit crust.
Whip the fresh cream until stiff.
Spoon the whipped cream over the instant pudding layer.
Sprinkle crumbled Flake chocolate or grated chocolate over the cream.
Let the tart set in the refrigerator for at least 4 hours (or overnight) before serving.
(Source: Your Recipe Blog)