Choc Caramel Ice Cream Tarts

Irrisistibly delicious and impressive looking, this triple-chocolate dessert is the winning end to any dinner party - if youre willing to share of course!

The ingredient of Choc Caramel Ice Cream Tarts

• 4 x 72g snickers bars coarsely chopped
• 2 1 2 tablespoons thickened cream
• 8 scoops low fat vanilla caramel swirl ice cream
• dark chocolate shaved to decorate
• 225g 1 1 2 cups plain flour
• 150g butter chilled chopped
• 2 tablespoons icing sugar mixture
• 2 tablespoons cocoa powder
• 3 4 tablespoons milk

The Instruction of choc caramel ice cream tarts

• to make the pastry process the flour butter icing sugar and cocoa powder in a food processor until the mixture resembles fine breadcrumbs add milk process until just combined turn onto a lightly floured surface and knead until smooth shape into a disc and cover with plastic wrap place in the fridge for 30 minutes to rest
• divide the dough into 8 portions roll out 1 portion until 3mm thick line a 2 5cm deep 8cm base measurement fluted tart tin with removable base with the pastry trim any excess repeat with the remaining dough portions use a fork to prick the bases all over place in the freezer for 20 minutes to chill
• preheat oven to 200u00b0c bake the pastry cases for 15 minutes or until crisp and dry to the touch
• stir the snickers and cream in a saucepan over low heat for 5 minutes or until the snickers melts and the mixture is smooth spoon among tart cases set aside to cool completely
• top tarts with the ice cream and decorate with shaved chocolate

Nutritions of Choc Caramel Ice Cream Tarts

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