Ginger tart


Ingredients 13
Servings 0
Time +/- 20 min + chillin

Ingredients

  • CRUST
  • 200
    g
    ginger biscuits
  • 45
    ml
    butter
  • 25
    ml
    golden syrup
  • FILLING
  • 380
    g
    Nestlé Caramel Treat
  • 60
    ml
    ginger syrup
  • 15
    ml
    smooth apricot jam
  • 45
    ml
    finely chopped ginger preserve
  • 30
    ml
    water
  • 15
    ml
    gelatine, dissolved in water
  • 170
    g
    Nestlé Ideal Evaporated Milk, chilled overnight
  • stiffly whipped cream and slivers of ginger preserve for decoration
 

Method

 
Spray a deep 26 cm pie dish with non-stick spray. Crush the ginger biscuits in the food processor. Heat the butter and golden syrup together till just melted. Add to the crumbs and mix. Press the mixture into the bottom of the pie dish and chill till needed. Beat the caramel condensed milk, ginger syrup and apricot jam together till smooth. Add the finely chopped ginger preserve and mix well. Sprinkle the gelatine over 30 ml cold water and leave for 5 minutes. Heat slowly, but do not allow the mixture to come to the boil. Stir till the gelatine has melted completely. Add the condensed milk mixture and mix well. Beat the evaporated milk well till foamy and fold into the condensed milk mixture. Pour the mixture into the prepared pie crust and chill till set, preferably overnight. Decorate with cream and slivers of ginger preserve. Serve with coffee. Makes a medium-sized tart.
 

 

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