Emergency Tea Tarts

A pack of ready-made biscuit bases in your freezer, enables you to whip up a filling at short notice, and serve tea or dessert tarts with ease.

Difficulty

Prep Time

15 minutes

Cooking Time

2hrs to chill

Serves

Makes 3 tarts

Ingredients

Base 1

  • ½  packet  SPAR Marie biscuits +50g SPAR full-fat margarine, melted +
  • 25 ml SPAR Golden Syrup

Base 2

  • 1 packet    SPAR Coconut Tea biscuits + 75g SPAR full-fat margarine, melted +
  • 25 ml SPAR Golden Syrup

Base 3

  • 1 packet    SPAR Ginger biscuits + 75g SPAR full-fat margarine, melted +
  • 25 ml SPAR Golden Syrup

Fillings

Apple Caramel

  • 1 box    vanilla or caramel flavoured, instant pudding mix
  • 1 tub     SPAR Mascarpone
  • 125ml   SPAR long-life cream
  • 1  can   unsweetened pie apples, finely chopped  (410 g)

Sunshine

  • 125 ml    SPAR BURST, Tropical flavour
  • ½ packet SPAR Tropical flavoured jelly
  • 175 ml    SPAR Peach low-fat fruit yoghurt
  • 125 ml    SPAR long-life cream, chilled well then whipped

Chocolate Fluff

  • 10   marshmallows
  •  90 g slab whole-nut or peppermint crisp chocolate
  • 45 ml  SPAR full-cream milk
  • 125 ml   SPAR long-life cream, pre-chilled

Method

Biscuit Bases

  1. Set out 3 mixing bowls on your work counter.
  2. In a food processor, crush each biscuit type, on its own, into evenly fine crumbs. Transfer the crumbs of each individual biscuit variety, one packet completed at a time, into its own allocated mixing bowl. Mix in the required amount of melted margarine and syrup into each batch of crumbs.
  3. Press each mixed batch into its own foil tart plate, ensuring even coverage on the base and up the sides.
  4. You have 3 tart bases in total to freeze.

Fillings

CREAMY APPLE
  1. Beat together the instant pudding powder, mascarpone cheese and cream for 2 minutes.
  2. Blend in the apple. 
SUNSHINE
  1. Heat the BURST dairy-mix in a saucepan. Dissolve the jelly powder in this, and set the mixture aside to cool until it is just beginning to set. Mix in the fruit yoghurt and the whipped cream thoroughly to an even colour.
CHOCOLATE FLUFF
  1. In a saucepan, heat the marshmallows, chocolate and milk together over low heat, stirring until even melted.
  2. Pour onto the whipped cream and blend together thoroughly.

Hints & Tips

  • The fillings and bases flavours are all completely interchangeable with each other.
  • Always keep the filling ingredients for at least 1of the recipes, so you know you can complete a tart at a moment’s notice. SPAR long-life cream kept in the fridge, means you always have cream ready for whipping, without the limitation of a short shelf-life.
  • Stack and enclose the chilled bases in a plastic bag; seal and freeze.
  • Print out the filling recipe section, and display the page on your fridge door using a fridge magnet, for instant access when you need to whip up a filling.
  • Keep in mind the wonderful SPAR Cheesecake mix, for a real emergency filling; just beat in water, pour into the bases and chill!