SNICKERS CARAMEL SHORTBREAD ICE CREAM TART
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Step 1: SHORTBREAD BASE
250g / 2 Cups Plain Flour
83g / 2/3 Cup Icing Sugar
226g / 1 Cup Unsalted Butter (Cubed)
Add the flour, sugar and salt to a food processor and pulse to incorporate together. Add the butter and pulse until clumps form. Pour the clumps of dough into a tart pan and use the back of a spoon to smooth the dough out. Prick the bottom of the tart with a fork and bake the tart base at 200 degrees C / 392 degrees F for 15-20minutes or until golden brown.
Step 2: CARAMEL & PEANUTS
150g Salted Peanuts
Caramel Sauce (Full Recipe Here)
Mix the salted peanuts with half of the caramel sauce and spread over the shortbread base. Then take the remaining half of the caramel sauce and pour on top. Freeze for 30 minutes.
Step 3: SNICKERS ICE CREAM
480ml / 2 Cups Double Cream
397g / 1 Can Condensed Milk
Whip the double cream until the stiff peak stage. At this point, gradually add in the condensed milk. Melt the marshmallows in a saucepan with 1tbsp of the caramel sauce. Once melted, add to the ice cream along with the peanuts, chocolate chunks and caramel sauce. Fold together and spread over the caramel peanut tart layer.
Step 4: TOPPINGS
4 Bars of Snickers
Milk Chocolate (Melted)
After freezing for 3 - 4 hours, remove the tart from the pan and drizzle the melted milk chocolate. Chop the bars of snickers into small pieces and place on top as decoration.