ROCKY ROAD ICE-CREAM TART RECIPE


Fresh flavor for summer days! So yummy!

Prep Time    : 20  mins
Cook Time   : 10 mins

Servings      : 6

INGREDIENTS

·         1 x 1.25L ctn vanilla ice-cream
·         1 x 250g pkt plain chocolate biscuits (see tip), coarsely broken
·         125g unsalted butter, melted
·         1 x 250g pkt marshmallows, coarsely chopped
·         12 Ferrero Rocher, halved
·         180g dark chocolate, coarsely chopped
·         160ml (2/3 cup) pouring cream
·         60ml (1/4 cup) Frangelico (optional)
·         125g (1 cup) chopped marshmallows, extra
·         4 Ferrero Rocher, extra, coarsely chopped
·         Cocoa powder, to dust




INSTRUCTIONS

1.   Place the ice-cream in the fridge for 30 minutes to soften.
2.  Meanwhile, place the biscuit in the bowl of a food processor and process until fine crumbs form. Add the butter and process until well combined. Gently press the biscuit mixture over the base and side of a 3.5cm-deep, 25cm (base measurement) fluted tart tin. Place in the fridge for 30 minutes to chill.
3.   Transfer the ice-cream to a large metal bowl. Use a large spoon to fold in the marshmallow.
4.  Arrange the Ferrero Rocher over the biscuit mixture. Spoon over the ice-cream mixture and use a spatula to smooth the surface. Cover with plastic wrap and place in the freezer overnight or until firm.
5. Place the chocolate, cream and Frangelico, if desired, in a medium saucepan over medium-low heat. Cook, stirring, for 5 minutes or until the chocolate melts and the mixture is smooth.
6.  Top the tart with the extra marshmallow and extra Ferrero Rocher. Dust with cocoa powder. Serve with the chocolate sauce.

NOTES

For best results, buy plain chocolate biscuits, such as Arnott's Choc Ripple, rather than chocolate-coated varieties. You can prepare to end of step 5 up to 1 day ahead. Store sauce in a microwave-safe airtight container in the fridge. Reheat, uncovered, on medium/500watts/50%, stirring every minute, and continue from step 6.

Recipe from taste.com.au



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