YOGURT CARAMEL TART
Crust:
2 cups flour
1/2 cup sugar
1/2 cup butter(I used margarine as we did not have butter)
1 egg
1 tsp baking powder
pinch of salt
Put the oven on 170°C.
Rub flour and butter together to form breadcrumbs.
Add the rest of the dry ingredients and add the beaten egg, mix well.
Spray and cook the tart dish and press the crust until whole tart dish is covered on the sides as well.
Place in the oven till the edges of the crust turn golden brown for about 10-15min.
After it is golden brown set aside to cool down.
Filling:
400 g Greek Thick and Creamy yogurt
300 ml thick cream
380 g can of caramel
360 g can of cuppuccino caramel
In a mixing bowl mix the yogurt and caramel together.
Add the thick cream and mix well for a few minutes.
Add the cuppuccino caramel and mix well.
Place the filling on top of the base, after the base have been cooled down.
Topping:
1 packet of Oreo’s – 137 g
Remove the white inside of the oreos.
Only place the black outsides of the oreo in a food processor.
Turn the food processor on and let the black oreo outsides get crushed till like bread crumbs.
Sprinkle on top of the tart filling till the whole tart is covered.
Place the tart in the fridge overnight to set or for 3-4 hours.
Serve with some coffee or tea or as a light dessert!
Recipe and photo: Kristie Townsend
