Crunchy Ovomaltine Tart by Chef Kecik

INSTRUCTIONS

Ingredients A
– 250g Digestive Biscuit
– 110g Salted Butter (Melted)

Ingredients B 
– 1 Cup of Whipping Cream
Ovomaltine

*Tart Size Reference: 5cm

INSTRUCTIONS

 1. Ingredients A. First, gently grind the digestive biscuits to powder in a grinder and then add the melted butter and mix it well. After that, put it in a mold, and prick it with a fork and let it chill for 15 to 20 minutes. Later on, bake at 165C, 18-20 minutes. Go out and let cool.

2. Ingredient B, beat whipping cream until thick.

3. After removing the tart from the mold, place the
Ovomaltine on the middle and flatten it. Next, place the whipping cream on the top of the Ovomaltine.

4. Lastly, garnish with crumb biscuits or chocolate.

MORE RECIPE

TIRAMISU WITH LOTUS BISCOFF

White Loaf

Vanilla Ice Cream with Fried Apple & Lotus Biscoff Crumble

Juggle warm and cold like a magician and enchant your guests or family with a dazzling hot yet cold dessert. A trick that can be played in the twinkling of an eye. And Lotus Biscoff biscuits.

Blueberry Muffin Mix

Bake the best blueberry muffins! Packed with blueberry fillings.

Gluten Free Scones with Sun Dried Tomatoes and Cheddar

Enjoy savory scones full of sharp cheddar, sun dried tomatoes and bright green onions. Made with Bob’s Red Mill’s Gluten Free 1-to-1 Baking Flour, this recipe comes together quickly in a big bowl with a majorly delicious payoff.

Alpine Choco Dream

Rich Premium Chocolate Cake – melts instantly as soon as it enters your mouth!

Marble Cake