FRIDGE TARTS
CARAMEL 400ml ORLEY WHIP 1 tin caramel 15 tennis biscuits 20ml gelatine dissolved in a cup of hot water CHOCOLATE 400ml ORLEY WHIP 1 tin condensed milk 50ml chocolate powder 15 tennis biscuits 20ml gelatine dissolved in a cup of hot water LEMON 400ml ORLEY WHIP 1 tin condensed milk 40ml lemon juice 15 tennis biscuits 1 packet lemon jelly 5ml gelatine dissolved in a cup of hot water APRICOT 400ml ORLEY WHIP 1 tin condensed milk 1 tin liquidised apricots 1 packet peach/apricot jelly 7ml gelatine dissolved in a cup of hot water PINEAPPLE 400ml ORLEY WHIP 1 tin condensed milk 1/2 tin crushed pineapple 15 tennis biscuits 1 packet pineapple jelly 7ml gelatine dissolved in a cup of hot water GRANADILLA 400ml ORLEY WHIP 1 tin condensed milk 1 packet granadilla or lemon jelly 1 tin granadilla pulp 15 tennis biscuits 7ml gelatine dissolved in a cup of hot water CHEESE 700ml ORLEY WHIP 1 tin condensed milk 1kg smooth cottage cheese 1/2 cup lemon juice 1 packet lemon jelly 30 tennis biscuits 7ml gelatine dissolved in a cup of hot water
METHOD Line container with tennis biscuits. Dissolve gelatine and jelly in hot water. Whip ORLEY WHIP till fairly thick. Add other ingredients leaving gelatine and jelly till last, mix well. Pour onto biscuits, decorate and set in fridge. ORLEY PEPPERMINT CRISP TART BASE 100g margarine 30g coconut 1 x 200g crumbed tennis biscuits Mix all the ingredients and line the dish. Refrigerate. FILLING 250ml ORLEY WHIP, beaten 125ml cold water 100g grated peppermint choc 1 x 80g lemon jelly 1 tin of caramelised condensed milk METHOD Dissolve jelly in boiling water, add cold water and allow to cool. Beat ORLEY WHIP until thick and mix with condensed milk. Add jelly and 50g of grated chocolate. Place mixture in dish and place it in the fridge to set. Sprinkle with grated chocolate. ORLEY BANANA CARAMEL FRIDGE TART 2 packets tennis biscuits 10 bananas 250ml ORLEY WHIP whipped 1 tin caramel, beaten METHOD Arrange a layer of biscuits in a butter dish. Spread with beaten caramel. Cover with layers of bananas, then a layer of ORLEY WHIP. Repeat the layers ending with ORLEY WHIP. Decorate with nuts, cherries, glac fruit and set in fridge. ORLEY WHIP LEMON FRIDGE CAKE 1 packet lemon jelly powder 125ml castor sugar 150ml boiling water 50g can granadilla pulp 1 sachet ORLEY WHIP, beaten 2x200g packets Tennis biscuits Dissolve jelly and sugar in boiling water. Leave to cool. Beat until frothy. Add granadilla pulp. Fold in ORLEY WHIP. Line base of deep, square or rectangular dish with whole biscuits. Spoon over half filling, top with biscuits. Follow with remaining filling. Crush remaining biscuits and sprinkle over top. Refrigerate until firm. Serves six to eight. CREAMY CARAMEL FRIDGE TART
125G Crushed tennis biscuits 75g melted butter 125ml Orley Whip 125ml Orley Caramel Spread 5ml gelatine 20ml boiling water Combine biscuits and butter. Press into the base of a dish and refrigerate well. Warm Orley Caramel Spread gently until liquid Place Orley Whip and Orley Caramel Spread in a bowl and whip until well combined and slightly firm. Prepare gelatine by sprinkling over boiling water and mixing until dissolved. Once lukewarm, add gradually to Orley Whip mixture while whipping. Spread evenly over biscuit base and refrigerate until set. Decorate as desired with Orley Magicmelt. FRIDGE TART 7 eggs 1/2 cup sugar 1 packet chocolate pudding 1 packet vanilla pudding 1 cup milk 250ml cream/1 box Orley Whip 1 egg, extra 2 tablespoons water 100g dark chocolate Separate the 7 egg yolks from the whites. Beat the whites adding 1/2 cup sugar while beating. Mix chocolate pudding with the 7 egg yolks and mix carefully with the egg white mixture. Place mixture in a large oblong ovenproof dish. Bake at 180*C for 20 minutes. This mixture will rise high while baking and fall when cool. Allow to cool. Mix together the vanilla pudding with the milk and cream (or just with 1 box Orley Whip and 1 cup water). Place this mixture on the cooled base. Separate the remaining egg. Beat the white stiffly. Melt the chocolate with 2 tablespoons water. Allow to cool once melted. When cool, add the egg yolk. Add the stiffly beaten egg white, mixing slowly. Place this chocolate mixture on top of the vanilla mixture. Place in the fridge. Serve after at least 3 hours.
