HONEY COMB FRIDGE TART

tested
HONEY COMB FRIDGE TART

250 g Tennis biscuits
150 g butter
4x 50 g Crunchie bars
600 ml thickened cream
395 g condensed milk
15 ml lemon juice
Grease pyrex or pans of your choice.
Mix melted butter with crushed biscuits and press down for base.
With an electric beater, whisk cream till it forms stiff peaks.
Mix lemon juice with condensed milk and add to stiff cream.
Crush 3 Crunchie bars and fold into cream.
Pour over base and sprinkle 4th crushed Crunchie on top.
Place in freezer to set or in fridge overnight. ENJOY!
Source: Estrela Oosthuizen

Foto en variasie deur Colyn Serfontein
ek het die resep gevolg vir die mengsel behalwe ek het die crunchy met peppermint crisp vervang en ek het my kors gemaak met gemmerkoekies, stork en bruinsuiker. O ja … ek het net 500ml Room gebruik … dis so groot my houertjie was