Name: Ice-cream mince tarts
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 1 litre vanilla ice-cream, slightly soflened; 1 1/2 cup mixed dried fruit; 1/2 cup flaked toasted almonds; 2 tablespoon brandy; 1 teaspoon ground cinnamon; 2 sheets frozen shortcrust pastry, thawed; chocolote sauce, extra flaked almonds, to serve

Ingredients

1 litre vanilla ice-cream, slightly soflened

1 1/2 cup mixed dried fruit

1/2 cup flaked toasted almonds

2 tablespoon brandy

1 teaspoon ground cinnamon

2 sheets frozen shortcrust pastry, thawed

chocolote sauce, extra flaked almonds, to serve

Method

1.Place ice-cream in a large, freezer-safe bowl. Fold fruit, almonds, brandy and cinnamon through. Freeze for 3 hours or overnight, until firm.

2.Preheat oven to hot, 200°C. Lightly grease 8 x 7.5cm loose-bottomed flan pans. Using a 10cm cutter, out 4 x 10cm rounds from each pastry sheet. Ease pastry into pans. Chill for 20 minutes. Blind-bake for 10 minutes. Remove paper and beans. Bake further 10 minutes until golden.Transfer tarts to a wire rack to cool completely.

3.Spoon ice-cream into tarts. Serve drizzled with sauce. Sprinkle with extra almonds.

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