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How to make Berry ice cream tarts

Yield = 8
Prep time: 0:30
Cook time: 0:20
Total time: 0:50

Ingredients

  • 4 sheets readyrolled shortcrust pastry
  • 500g mixed fresh berries
  • 1/3 cup icing sugar
  • 1/4 cup Cointreau
  • strawberry ice cream

Method

  • Step 1 Preheat oven to 200°C. Cut 4 sheets readyrolled shortcrust pastry in half diagonally, then use to line ten 8cm fluted tart tins with removable bases. Prick the bases with a fork. Freeze for 15 minutes.
  • Step 2 Bake for 15-20 minutes or until light golden and crisp. Set aside to cool completely. Combine 500g mixed fresh berries with 1/3 cup icing sugar and 1/4 cup Cointreau. Set aside.
  • Step 3 Fill each tart case with a scoop of strawberry ice cream and smooth the surface. Freeze for 30 minutes or until firm. Spoon over berries and syrup to serve.