Ginger Crunch Tart

| Ginger Crunch Tart

Ginger Crunch Tart

Make Mum a gift she’ll love for Mother’s Day with this upgraded Kiwi favourite.


For the base:

  • 2 packets of Griffin’s Vanilla Wine biscuits
  • 225g Butter, melted


For the filling:

  • 225g Butter, melted
  • 1/2 cup Golden Syrup
  • 3 tablespoons Ground Ginger
  • 3 3/4 cups Icing Sugar
  1. Pulse the Vanilla Wines in a food processor to form fine crumbs. Add in the melted butter and pulse again to combine.
  2. Press the Vanilla Wine mixture into a greased and lined 20cm cake tin, pushing it 2cm up the sides to create a tart case. Place in the fridge to set while you make the filling.
  3. To make the filling, heat the butter, golden syrup and ginger in a saucepan over low heat. Stir constantly until melted and combined. Add the icing sugar and whisk until smooth.
  4. Pour the filling mixture over the refrigerated base, and place back into the fridge to set for 2 hours.
  5. Slice and enjoy!

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