200g plain sweet biscuits 125g butter, melted 395g can condensed milk 290g dark chocolate, chopped
Line a 20cm x 20cm baking tin with baking paper. Add the biscuits to a food processor and blitz to a fine crumb. Drizzle in the melted butter and add 80ml of the condensed milk. Pulse until the mixture is combined. Spoon into the prepared tin, smooth the surface and set aside. Add the rest of the condensed milk to a heatproof bowl and add the chopped chocolate. Place the bowl over a saucepan of simmering water until the chocolate has melted. Stir the mixture well and pour over the biscuit base. Spread it out into an even, smooth layer. Cover with plastic wrap and refrigerate for an hour. Remove from the tin and slice into squares.
An old classic for jelly lovers and perfect to enjoy at a pool party!
4 x 85g packets powdered jelly, 4 different colours/flavours 225g digestive biscuits 125g butter, melted 125ml boiling water 20ml powdered gelatine 500g cream cheese 200ml condensed milk
Dissolve each colour jelly in 200ml boiling water and pour into individual/separate containers. (Lunch boxes work well). Set in the refrigerator for about 4 hours. Cut the jelly into cubes and set aside. Spray a 23cm x 23cm x 5cm baking tin/container with cooking spray. Break up the biscuits and place it in the bowl of a food processor. Blitz until it resembles fine sand. Melt the butter and add it to the biscuits with the engine running. Transfer to the prepared baking tin and press firmly into the tin base in an even layer. Chill in the refrigerator. Pour the boiling water in a mixing bowl and add the gelatine. Stir until the gelatine has completely dissolved and set aside to cool. Add the cream cheese to the bowl of a stand mixer fitted with the paddle attachment and beat on high speed until smooth. Scrape down, add the condensed milk and mix for a minute or so. Add the cooled gelatine mixture and blend well. Now take the bowl from the mixer and add the jelly cubes. Gently fold everything together. Scrape the mixture over the biscuit base and press it into the corner of the baking tin. Flatten the surface by gently pressing down on the mixture with a spatula. Cover the tin with plastic wrap and refrigerate overnight. Slice the tart with a clean sharp knife and serve.
My Whisk and I 