1L tub Connoisseur Caramel Honey Macadamia Gourmet Ice Cream, softened
2 tbs cornflour
Chocolate curls, to decorate
Toasted macadamias, to decorate
Vanilla meringue kisses, to decorate
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Method
Step 1
Place biscuits, ginger, cinnamon and nutmeg in a food processor. Process until finely crushed. Add the butter and process until well combined. Spoon mixture into an 11cm x 34cm rectangular tart tin with removable base. Use the back of a spoon to press mixture into base and sides of tin. Place in the fridge for 30 mins to chill.
Step 2
Combine the sugar and 400g of ice cream in a saucepan over medium heat. Cook, stirring, for 5 mins or until sugar dissolves. Combine the cornflour and 2 tbs water in a jug. Add to sugar mixture and cook, whisking constantly, for 4-5 mins or until mixture thickens and is a dark caramel colour. Pour over the biscuit base in the tin. Chill for 1 hour or until firm.
Step 3
Spread the remaining ice cream over the caramel layer in the tin. Freeze for 4 hours or until firm.
Step 4
Place tart on a serving plate. Top with chocolate curls, macadamias and meringues. Serve immediately.
1L tub Connoisseur Caramel Honey Macadamia Gourmet Ice Cream, softened
2 tbs cornflour
Chocolate curls, to decorate
Toasted macadamias, to decorate
Vanilla meringue kisses, to decorate
Description
This decadent ice cream tart is so delicious you’ll be going back for more. Plus, you can make it the day before for fuss-free entertaining.
Method
Step 1
Place biscuits, ginger, cinnamon and nutmeg in a food processor. Process until finely crushed. Add the butter and process until well combined. Spoon mixture into an 11cm x 34cm rectangular tart tin with removable base. Use the back of a spoon to press mixture into base and sides of tin. Place in the fridge for 30 mins to chill.
Step 2
Combine the sugar and 400g of ice cream in a saucepan over medium heat. Cook, stirring, for 5 mins or until sugar dissolves. Combine the cornflour and 2 tbs water in a jug. Add to sugar mixture and cook, whisking constantly, for 4-5 mins or until mixture thickens and is a dark caramel colour. Pour over the biscuit base in the tin. Chill for 1 hour or until firm.
Step 3
Spread the remaining ice cream over the caramel layer in the tin. Freeze for 4 hours or until firm.
Step 4
Place tart on a serving plate. Top with chocolate curls, macadamias and meringues. Serve immediately.
