Choc-caramel ice-cream tarts

Choc-caramel ice-cream tarts

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Irrisistibly delicious and impressive looking, this triple-chocolate dessert is the winning end to any dinner party - if youre willing to share of course!

The ingredient of Choc-caramel ice-cream tarts

  1. 4 x 72g Snickers bars, coarsely chopped
  2. 2 1/2 tablespoons thickened cream
  3. 8 scoops low-fat vanilla caramel swirl ice-cream
  4. Dark chocolate, shaved, to decorate
  5. 225g (1 1/2 cups) plain flour
  6. 150g butter, chilled, chopped
  7. 2 tablespoons icing sugar mixture
  8. 2 tablespoons cocoa powder
  9. 3-4 tablespoons milk

The instruction how to make Choc-caramel ice-cream tarts

  1. To make the pastry, process the flour, butter, icing sugar and cocoa powder in a food processor until the mixture resembles fine breadcrumbs. Add milk. Process until just combined. Turn onto a lightly floured surface and knead until smooth. Shape into a disc and cover with plastic wrap. Place in the fridge for 30 minutes to rest.
  2. Divide the dough into 8 portions. Roll out 1 portion until 3mm thick. Line a 2.5cm-deep, 8cm (base measurement) fluted tart tin, with removable base, with the pastry. Trim any excess. Repeat with the remaining dough portions. Use a fork to prick the bases all over. Place in the freezer for 20 minutes to chill.
  3. Preheat oven to 200u00b0C. Bake the pastry cases for 15 minutes or until crisp and dry to the touch.
  4. Stir the Snickers and cream in a saucepan over low heat for 5 minutes or until the Snickers melts and the mixture is smooth. Spoon among tart cases. Set aside to cool completely.
  5. Top tarts with the ice-cream and decorate with shaved chocolate.

Nutritions of Choc-caramel ice-cream tarts

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