Ginger tart

By admin
11 May 2014

Ginger gives this easy to make tart an extra delicious taste.

Serves 6-8

Preparation time: 15-20 min


1 packet (200 g) Tennis biscuits, crushed

125 g margarine, melted


1 can (360 g) caramel condensed milk

25 ml (5 t) finely chopped preserved ginger

125 ml (1/2 c) ginger syrup

10 ml (2 t) gelatine

85 ml (generous 1/3 c) cold water 1 can (410 g) evaporated milk, chilled overnight 4 pieces preserved ginger, chopped, for decoration Grease a pie dish with butter.

  1. Crust Mix the crushed biscuits and margarine and press the mixture into the pie dish.
  2. Filling Mix the caramel condensed milk, ginger and syrup and set aside.
  3. Sponge the gelatine in the water. Microwave for a few seconds to melt, taking care not to let it boil, and set aside.
  4. Beat the evaporated milk until stiff peaks form. Fold into the caramel condensed milk mixture.
  5. Mix a little caramel mixture with the melted gelatine and gently fold into the remaining caramel mixture. Turn the mixture into the pie crust.
  6. Chill until set. Decorate with slices of preserved ginger.

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