Ginger Crunch Tart
Make Mum a gift she’ll love for Mother’s Day with this upgraded Kiwi favourite.
15 minutesPrep time
2 hoursBake time
easyDifficulty
Ingredients
For the base:
- 2 packets of Griffin’s Vanilla Wine biscuits
- 225g Butter, melted
For the filling:
- 225g Butter, melted
- 1/2 cup Golden Syrup
- 3 tablespoons Ground Ginger
- 3 3/4 cups Icing Sugar
Instructions
- Pulse the Vanilla Wines in a food processor to form fine crumbs. Add in the melted butter and pulse again to combine.
- Press the Vanilla Wine mixture into a greased and lined 20cm cake tin, pushing it 2cm up the sides to create a tart case. Place in the fridge to set while you make the filling.
- To make the filling, heat the butter, golden syrup and ginger in a saucepan over low heat. Stir constantly until melted and combined. Add the icing sugar and whisk until smooth.
- Pour the filling mixture over the refrigerated base, and place back into the fridge to set for 2 hours.
- Slice and enjoy!
Products used in this recipe
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