Ingredients:
• 1 x 200 g packet gingernut biscuits
• ¼ cup (60 ml) margarine, melted
• 1 tin (395 g) caramel condensed milk (treat)
• 2 cups (500 ml) Ellis Brown Creamer
• ½ cup (125 ml) boiling water
• 1 cup (250 ml) whipped cream (to decorate)
Method:
- Crush the biscuit finely and mix with melted butter or margarine. Press into a deep 20cm pie dish.
For the Filling:
- Combine Ellis Brown Creamer and boiling water. Stir until smooth. Chill.
- Beat chilled Ellis Brown Creamer until thick and creamy. Add caramel condensed milk and beat until smooth.
- Pour the mixture into the base and refrigerate or freeze (preferably overnight).
- Decorate with cream if desired.
http://www.pe-express.co.za/45137/news-details/ellis-brown-tart