Ingredients recipes
4 x 72g Snickers bars, coarsely chopped
2 1/2 tbs thickened cream
8 scoops Peters Light & Creamy Choc Caramel & Vanilla Swirl ice-cream
Dark chocolate, shaved, to decorate
Chocolate pastry
225g (1 1/2 cups) plain flour
150g butter, chilled, chopped
2 tbs icing sugar mixture
2 tbs cocoa powder
3-4 tbs milk
Method of recipe
1.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.
2.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.
3.Preheat oven to 200°C. Bake the pastry cases for 15 minutes or until crisp and dry to the touch.
4.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.
5.Top tarts with the ice-cream and decorate with shaved chocolate.
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