Ice Cream & Caramel Layered Tart

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Our Sunday dessert! 

I have made this dessert several times before using a round spring-form pan, but it was too wide and the end result too flat.

This time I used another 2lt size Ice cream container. I have hundreds lots of these empty plastic containers - can never throw one away. It's airtight and is great for "doggy bags" - I really, really love my Tupperware and I know half the time the kids take something to their friends or work, I won't get my precious Tupperware back! They're only allowed to use these empty ice-cream containers to take something out of the house. 

Even though it is Winter, we love our ice-cream, and this is a real treat.

I normally make it very early in the morning or the night before - to let it set properly.

Because I use Nestle Treat (Caramel condensed milk) quite a lot, a few people have asked me about this, as apparently it is not available everywhere?

Caramel Condensed Milk is basically the standard Condensed Milk which we used to boil in a pot of water for 2 hours. I made this a lot when I was still at school until I didn't watch it one day ! Can you imagine what a kitchen (walls, floor and ceiling - not to mention everything else standing around) looks like when a can of condensed milk, which is halfway boiled to caramel, explodes..?!?!

My late Dad helped me clean-up afterwards - it took us two days to get everything cleaned, and even after that we would find a missed spot every now and then. What a MESS - needless to say, I wasn't allowed to boil any more cans of condensed milk. Fortunately, soon after that happened, Nestle introduced their TREAT range, which I actually only like the Caramel kind.

Looks good, right, then check out how easy it is to make!

Ice Cream & Caramel Layered Tart

200g Nutty Crust Biscuits, crumbled finely  

100g Unsalted Butter, melted

2 liter Vanilla Ice Cream, softened

1 can (397g) Caramel Condensed Milk 

1 Flaky Chocolate (I used one FLAKE)

1.) Line an empty ice cream container with tin foil, bottom and sides - let the tin foil hang over the top, this will make it easier to remove when set.

2.) Mix the Nutty Crust crumbles with the melted Butter and press onto the bottom and a little up the sides of the lined container.

3.) Place in the freezer compartment for 5 - 10 minutes.

4.) Add 1/3 of the Vanilla Ice cream on top of the crust, followed by half of the Caramel Condensed Milk, repeat the layers ending with a layer of ice cream - put the lid on and place in the freezer for at least 6 hours or overnight.

5.) When fully set, remove the tart by pulling out the tin foil sticking out - Remove the tin foil - decorate with the Flake chocolate.

Leave to soften about 15 minutes before serving.

That was my piece ! Now, I'm ready for another piece - but sliced a little bigger this time {whink}.

Ciao for now - Ice-cream time .... AGAIN!

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