NO BAKE CHOCOLATE ECLAIR TART
2 packets tennis biscuits
2 packets vanilla (or banana) instant pudding
3 cups milk
250 ml whipped Orley whip or cream
For the chocolate topping:
3 tablespoon cocoa
1 ½ cups Icing sugar
3 tablespoon butter (room temperature)
3 tablespoon warm milk
Mix above ingredients till smooth.
Add more Icing sugar if you like the frosting a little thicker. If it’s too thick, just add a little more milk.
Mix pudding and milk in a bowl. Blend together for about 2 minutes then fold in the whipped cream or Orley Whip.
Place a layer of whole Tennis Biscuits on the bottom, then top with ½ the pudding. Cover pudding with another layer of Tennis Biscuits, top with remaining pudding and another layer of Tennis Biscuits, then carefully spread the frosting over the biscuits.
Chill overnight in the fridge.
Recipe posted by Tania Smith
