This tart serves my sweet tooth real well

Serves about 6-8 ( a normal sized pyrex dish)


2 packets Tennis biscuits

1 tub orley whip (250 ml)

1 tin caramel

1 cup raisins (soaked in hot water)

2 Teaspoons rum essence


  1. Whisk orley whip until stiff
  2. Make caramel fine and smooth and add to the orley whip.
  3. Drain raisins from water and add the rum essence to raisins.
  4. Add raisin mixture to the whipped cream and caramel.
  5. Break and grind biscuits until fine.
  6. In pyrex dish, add mixture in layers.
  7. Refrigerate for 6 hours or until set.