Name: Ginger tart
Prep time: 20 min
Total time: 20 min
Yield: 0 serving
Cuisine: Cold
Ingredients: 200.00 g ginger biscuits; 45.00 ml butter; 25.00 ml golden syrup; 380.00 g Nestlé Caramel Treat; 60.00 ml ginger syrup; 15.00 ml jam smooth, apricot; 45.00 ml ginger preserve, finely chopped; 30.00 ml water; 15.00 ml Sheridans gelatine dissolved in boiling water; 170.00 g nestlé ideal evaporated milk chilled overnight; cream whipped and preserved ginger, to garnish

Recipe Disclaimer

Tap for method

Ingredients (11)

CRUST

200.00 g	ginger biscuits
45.00 ml	butter
25.00 ml	golden syrup

FILLING

380.00 g	Nestlé Caramel Treat
60.00 ml	ginger — syrup
15.00 ml	jam — smooth, apricot
45.00 ml	ginger — preserve, finely chopped
30.00 ml	water
15.00 ml	Sheridans gelatine — dissolved in boiling water
170.00 g	nestlé ideal evaporated milk — chilled overnight
	cream — whipped and preserved ginger, to garnish

Tap for ingredients

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.