sour cherry, ginger and pistachio
- 500g store-bought ginger nut biscuits+
- 180g unsalted butter, melted
- ¼ cup (35g) dried sour cherries
- ¼ cup (40g) dried currants
- ½ cup (65g) sweetened dried cranberries
- ¼ cup (55g) glacé ginger, chopped
- ¼ cup (35g) slivered pistachios
- 1½ tablespoons warm brandy
- 500ml store-bought vanilla ice-cream
- Lightly grease an 11cm x 34cm loose-based fluted tart tin. Place the biscuits in a food processor and process until the mixture resembles coarse breadcrumbs. Add the butter and process until well combined. Reserve and set aside 1½ cups of the crumb mixture. Use the back of a spoon to press the remaining crumbs into the base and sides of the tin. Refrigerate for 1 hour or until set.
- Place the cherries, currants, cranberries, ginger, pistachios and brandy in a large bowl. Mix to combine and set aside for 20 minutes.
- Scoop the ice-cream into the bowl of an electric mixer and beat on low speed until softened. Add the fruit mixture to the ice-cream and fold to combine. Spoon into the tart shell, smooth the top and freeze for 3–4 hours or until set.
- Remove the tart from the tin. Sprinkle with the reserved crumb mixture and slice to serve. Serves 8
+ Ginger nut, or ginger snap, biscuits can vary in texture – you need the super crunchy hard (not chewy) ones for this recipe, to achieve a lovely crisp tart shell.
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