Ginger Nut Tart

Ingredients

• 1 x 200g packet Bakers Ginger Nut biscuits
• 1/4 cup margarine, melted
• 2 cups Ellis Brown Creamer
• 1/2 cup boiling water
• 1/2 cup water (room temperature)
• 3 teaspoons powdered gelatine
• 1 tin (395g) caramel condensed milk

Method

1. 1

   Finely crush biscuits and mix with melted margarine.

2. 2

   Press into a deep 20cm pie dish.

3. 3

   Refrigerate until set.

4. 4

   In a bowl, combine Ellis Brown Creamer and boiling water.

5. 5

   Stir until smooth then place in the fridge for 30 minutes to chill.

6. 6

   In a separate cup, mix gelatine into the water together until dissolved.

7. 7

   Remove Ellis Brown Creamer mixture from the fridge and beat until thick and creamy.

8. 8

   Add gelatine to the Ellis Brown mixture and beat well.

9. 9

   Add caramel condensed milk and beat until smooth.

10. 10

    Pour over biscuit crust and refrigerate for 2 hours.

11. 11

    Crush the biscuit you kept aside and sprinkle over the top of the tart.

12. 12

    Decorate with cream and strawberries if desired.

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