adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Caramel and macadamia ice cream tart recipe
Caramel and macadamia ice cream tart recipe
0 Likes
Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Ginger biscuit crust with creamy caramel macadamia ice cream - a refreshing summer treat.
Ingredients:
  • 250g gingernut biscuits
  • 5.00 gm ground ginger
  • 2.50 gm ground cinnamon
  • 2.50 gm ground nutmeg
  • 120g butter, melted
  • 165g brown sugar
  • 1L tub Connoisseur® Caramel Honey Macadamia Gourmet Ice Cream, softened
  • 20.00 gm cornflour
  • Chocolate curls, to decorate
  • Toasted macadamias, to decorate
  • Vanilla meringue kisses, to decorate
Instructions:
  • Combine biscuits, ginger, cinnamon, and nutmeg in a food processor and pulse until finely crushed. Add the butter and blend until fully incorporated. Press the mixture into an 11cm x 34cm rectangular tart tin with a removable base using the back of a spoon. Chill in the fridge for 30 minutes.
  • In a saucepan over medium heat, stir together the sugar and 400g of ice cream until the sugar dissolves, about 5 minutes. In a jug, mix the cornflour with 2 tablespoons of water, then whisk it into the saucepan mixture until it thickens and becomes a dark caramel color, about 4-5 minutes. Pour the caramel over the biscuit base in the tin and refrigerate until firm, about 1 hour.
  • Perfectly layer the remaining creamy ice cream over the luscious caramel in the pan, then allow it to set in the freezer for 4 hours or until wonderfully firm.
  • Present the tart on a serving plate and generously adorn it with chocolate curls, macadamias, and meringues before serving promptly.

Similar Recipes