A few sneaky shortcuts make it super easy to whip up these impressive sweet tarts.
Ingredients
- 300g (approx 22-24) Anzac biscuits
- 300ml cream
- 1/2 cup milk
- 100g vanilla flavoured instant pudding mix
- 1/4 cup golden syrup, plus extra to drizzle
Method
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Step 1Preheat oven to 160C. Place 12 Anzac biscuits over the holes of a 12-cup patty pan. Bake for 6-8 minutes until soft. Remove from oven and use a spoon to gently press each biscuit down into the hole to form a tart case. Allow to cool and harden, then remove to a plate. Repeat with remaining biscuits.
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Step 2Place cream and milk in the bowl of a stand mixer with the whisk attachment. Sprinkle over instant pudding. Whip for 3 minutes until thick. Add golden syrup and beat well. Set aside in the fridge until ready to serve.
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Step 3Use a spoon or piping bag to fill each Anzac biscuit tart case with golden syrup custard. Drizzle with extra golden syrup just before serving.
Recipe Notes
- You can prepare the biscuits and custard ahead of time, but they are best eaten soon after filling because the custard will make the biscuits soggy if left for too long.
- I used one packet of store-bought Anzac biscuits.
- Recipe and photo by Greer Worsley.
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