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NO-BAKE ROLO TART!

A delicious No-Bake Rolo Tart that will be the perfect Showstopper for any occasion!

SO, I thought it was time for something delicious. After the success of my No-Bake Caramel Rolo Cheesecake, I thought it was time for another Rolo recipe as you all seem to LOVE them! Like, I can’t deny it.. I love Rolo recipes! Yum. But anyway… I wanted it to be another No-Bake recipe for now as I was craving a delicious dessert, and I find baking with Rolos tricky because of the caramel in them.

I decided to go for an Oreo crust on this dessert because I adore the flavour of Oreos, and they work remarkably well with all sorts of different fillings. My No-Bake Oreo Chocolate Tart is a good example of this! I also love how the crust looks with the contrast of the caramel.. but we all know thats just a bonus. I’m really making excuses for having such an indulgent dessert.


It’s not really about looks when it comes to food. Sure, it does help if something looks delicious, and I find that the more delicious a recipe the more of you will look at the recipe, but seriously… when I bake at home for myself, I don’t faff about with it all. It’s ALL about taste to me! However, this just happens to be so incredibly easy to make, AND looks INSANE.

I decided to use Carnations Caramel for my caramel layer as the amount in the tin is perfect for me. You can either use Carnations Caramel, any other caramel, Dulce de Leche etc – a thick caramel sauce is all you need! I don’t personally think it needs salting though to make it Salted Caramel like my Salted Caramel Chocolate Tart as the Oreo Crust and Dark Chocolate filling is enough bitterness for me, but this is personal taste!

Ingredients

  • Oreo Crust
  • 300 g Oreos
  • 100 g Unsalted Butter (melted)
  • Filling
  • 250 g Dark Chocolate
  • 300 ml Double Cream
  • 50 g Unsalted Butter
  • 350 g Caramel (one tin)
  • Decoration
  • 200-250 g Rolos (some halved)
  • Sprinkles

Instructions
For the Oreo Crust

  1. Using a food processor, blitz all of the biscuits to a fine crumb, and mix in the melted butter. Press this into the sides and base of a 23cm Pie/Flan tin (mine was 3cm deep). 
  2. It might be easier to use your hands and fingers for this! Make sure that the side parts are thick enough to hold once removed. Refrigerate for now.
  3. ......................................


for full recipes please see : www.janespatisserie.com

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