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Garth’s Tart
I am an enormous fan of self-medicating with food (which is possibly why I am quite enormous right now), but I defy anyone to feel even SLIGHTLY depressed after eating a slice of this incredible dessert. Or the whole thing, really.... Ingredients
- 500ml fresh cream
- 1 tin caramel
- 1 tin sweetened condensed milk
- Coconut biscuits like Tennis Biscuits
- Milk
- A couple of Peppermint Crisp bars
Method
- Whip up your cream until thick, then add caramel and condensed milk and fold together.
- Pour milk into a flat-bottomed bowl, and soak your biscuits one by one (not too long otherwise they will get all soggy and collapse). Tile them into a wide-bottomed pudding dish.
- Pour a layer of the cream mixture over the biscuits and smooth out with a wooden spoon or spatula. Grate some peppermint chocolate over the cream filling.
- Keep repeating the layers (biscuit, cream, peppermint chocolate) until you have run out of ingredients.
- Put in the fridge to set, for about 45 minutes.
- Serve.
If you feel like something adult orientated (and who doesn’t?), you can soak the biscuits in a crème-based liqueur like Amarula, instead of the milk.
This recipe was originally published in the brilliant book Justin Bonello Cooks… For Friends, published by Penguin.
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