Caramel Tart

Image: Megan Miller

Image: Megan Miller



By Hope Malau

Serves 8

Preparation: 15 min

Chilling: 3 hrs

CRUST

500 ml (2 c) pretzels, crushed

100 g butter, melted

60 ml (¼ c) castor sugar

FILLING

500 g cream cheese, softened

125 ml (½ c) caramel

10 ml (2 t) vanilla essence

60 ml (¼ c) cream, whipped

15 ml (1 T) milk

  1. CRUST Mix all the ingredients in a medium bowl. Press into the bottom of a 20-cm springform cake pan. Set aside.
  2. FILLING Beat the cream cheese, caramel and vanilla in large bowl until smooth. Gradually beat in the cream just until blended. Beat until fluffy. Spoon the mixture into the crust.
  3. Refrigerate for 3 hours or until set. Whisk the milk with the leftover caramel and drizzle over.