Save to your scrapbook
Ginger and butterscotch tarts
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
50g Waitrose Continental Plain Chocolate
1 tbsp Cooks’ Ingredients Crystallised Stem Ginger, finely chopped
2 Askey’s Brandy Snap Baskets
2 large scoops Waitrose Butterscotch Dairy Ice Cream
2 tsp mixed peel
8 blanched whole almonds, chopped
1. Break three-quarters of the chocolate into pieces. Heat in a bowl in the microwave, for 30 seconds at a time, at medium power until melted (or melt in a heatproof bowl over a pan of simmering water ensuring the bowl doesn’t touch the water).
2. Mix half the ginger into the melted chocolate. Brush the mixture generously on the insides of the baskets.
3. Place them onto a baking parchment-lined plate and chill in the fridge for 5 minutes.
4. Fill with scoops of ice cream and top with the remaining ginger, peel and chopped almonds. Use a vegetable peeler to shave over the remaining chocolate then serve.
Typical values per serving:
This recipe was first published in July 2013.
Average user rating