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KARAMEL TERT

  • Ina Du Preez
  • May 1, 2016
  • 1 min read

Lewer 4-6 glasies of 1 groot tert Bereiding: 15 minute Verkoeltyd: 2-2½ uur

650 g donkersjokolade, in stukkies gebreek 200 g sjokoladebeskuitjies, gemeng met 60-80 ml gesmelte botter (as jy die tert maak) 750 ml (3 k) room, verkoel 1 blik (360 g) karamelkondensmelk

Smelt die sjokolade en laat effens afkoel. As jy die enkele tert maak, druk die krummelmengsel teen die boom van ’n 23-cm tertbak vas. Klits die room tot sagte punte en vou die sjokolade vinnig in. Skep ’n derde van die sjokoladeroom in glase of die tertbak en smeer van die kondensmelk oor. Herhaal die lae en eindig met sjokoladeroom. Verkoel 2-2½ uur.

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