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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