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I have a tin and I've never used it. All the recipes I've seen have you refrigerate it after cooking tart shells etc. Does this make it set firm, or do you need to bake it for that?
Any other simple ideas for what to do with it? (I'm on dessert roster this year and feeling lazy...:) )
OMG OMG OMG!!!!!!!!
Ok you need-
top n fill
packet of butternut snap biscuits
whipped cream (fresh)
1. Mix up top n fill so its smooth
2. put the butternut snap biscuits in the oven till they are warm (be careful not to burn them!)
3. i use a muffin looking tin so i can mould the biscuits into a round shape (so you have a little dip in the middle)
3. put top n fill into the 'dip' in the biscuits
4. whip cream and put a teaspoon on top of each!
5. put in fridge to go cold and enjoy!!!
mmmm yummmmm
I love this stuff LOL.
Another thing I do with it is get a packet of scotch finger biscuits, line a slice tray with them and spread the top n fill over them and then top with wipped cream. Alternatively you can buy a ready made shortcrust pastry tart case, bake the tart case for a little while, fill with the caramel and then top with whipped cream. I don't heat the top n fill at all for either of these.
:yeahthat: mmmmmm *drools* I've been making these on a weekly basis lately :lol::
Or instead of whipped cream on top you can put melted chocolate & they'd be just like a big version of pods. YUUUM!
I get a tart case and layer caramel & sliced banana ending with a layer of caramel and I top with whipped cream and cover with grated chocolate. Sooooooooooo yummo!
I like to just open the tin and eat with a spoon !!!
That ALL sounds good!
But if I set things in the fridge, and then take them out, will they stay fairly firm for a while? I have a 40min drive to do. I can do the cream once I'm there, but probably don't have refrigeration time.
they dont HAVE to go in the fridge, they can be served at room temperature i just prefer them cold :)
there's a yummy recipe i use from the taste website - great for when you want something yummy that looks good but takes next to no effort!
you use bought tart cases, fill with the caramel top n fill, put in the fridge. melt some chocolate & cream & then top the caramel filling with the chocolate & put in the fridge to 'set' (depends how much cream you use to how firm the choc mixture gets). i think the recipe is 100g choc to 1/4 cup cream.