Ice-Cream-Custard Tart

Name: Ice-Cream-Custard Tart
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4-6 serving(s)
Ingredients: 250 g shortbread cookies (Scotch Finger biscuits are nice); 1/2 cup pecans or 1/2 cup walnuts; 125 g unsalted butter (melted, can use less); 1 1/4 cups milk (can use skim); 2 tablespoons custard powder; 1 tablespoon caster sugar; 8 -10 scoops vanilla ice cream; 1/4 cup chocolate syrup

Submitted by joanna_giselle

"I found this on a leaflet from a large supermarket chain in Melbourne and it looked wonderful. It is the perfect dessert for a summer dinner party as it looks fabulous and can be made ahead and the ice-cream added at the very end. You can even make this in individual tart cases if you are so inclined or with different flavoured ice-creams and toppings. Edited: I have tweaked this recipe a bit after making it and discovering some problems with the recipe instructions as they were given."

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Ready In:: 35mins
Ingredients:: 8
Serves:: 4-6

ingredients

250 g shortbread cookies (Scotch Finger biscuits are nice)
¹⁄₂ cup pecans or 1/2 cup walnuts
125 g unsalted butter (melted, can use less)
1 ¹⁄₄ cups milk (can use skim)
2 tablespoons custard powder
1 tablespoon caster sugar
8 -10 scoops vanilla ice cream
¹⁄₄ cup chocolate syrup

directions

Process biscuits and half the pecans in food processor to form fine crumbs.
Stir in butter and press into a deep 20cm fluted pan with removable base. Refrigerate.
Add 1/4 cup milk to the combined custard powder and caster sugar to form a smooth paste.
Stir in the remaining milk and microwave on HIGH (100% 750W) for 3 minutes.
Whisk well and return to microwave for a further 1 1/2 minutes. Allow to cool until warm, placing a piece of plastic wrap on the top to prevent a skin forming.
Alternately, stir mixture in a saucepan until it thickens to the desired consistency. I personally had trouble using the microwave to get the custard thick enough so experiment with your microwave until you get the desired results. The custard should be quite thick.
Pour into pie shell and refrigerate for 20 minutes.
Remove pie carefully from pan and place on serving plate.
Scoop ice-cream onto custard layer and drizzle with ice-cream topping.
Sprinkle with remaining chopped pecans or walnuts.
Serve immediately but be careful serving the tart as it can fall apart if you haven't made the biscuit base even enough.
Note: You do need a very soft biscuit for the base, shortbread is rich but slices more easily so don't substitute other biscuits. Also if you don't like nuts, just leave then out entirely, my kids don't like walnuts and picked out the ice cream with the 'yukky' bits.