Ginger tart

Crush half the ginger biscuits in a food processor. Set aside with the remaining whole ones. Beat the caramel condensed milk and brandy until smooth and the mixture has a spreading consistency. Spread the base of each whole ginger biscuit with the condensed milk mixture and arrange in a 23 x 23 cm dish with the spread sides facing up. Spoon the drained fruit on top. Pour the fruit syrup into a saucepan with the sugar and cornflour (dissolved in 10 ml water) on low heat until the sugar has dissolved and the syrup comes to the boil and thickens slightly. Pour over the fruit layer. Sprinkle with the hazelnuts and pieces of ginger preserve. Cover with stiffly whipped cream and sprinkle crushed ginger cookies on top. Chill until needed.
Serves 6.