Frozen Coconut Cream Tart with Tropical Fruits

Ingredients

Base
240g gingerbread biscuits
100g melted butter

 

Filling
1 cup coconut milk
½ cup creme fraiche
350g white chocolate
100g butter

 

Topping
1 banana, chopped
1 mango, chopped
2 passionfruit
½ cup pistachios, chopped

 

Method

Whiz biscuits in food processor until it becomes a fine crumb. Transfer to a bowl and add melted butter. Mix until well combined. Place crumbs in a greased cake tin and push into the base with your fingers. Top with banana and mango pieces.

Place the remaining 100g butter & coconut milk in a pan, bring to the boil and then remove from heat. Add the chocolate and creme fraiche and then stir until smooth. Pour over the base of the tart.

Freeze overnight. Top with passionfruit and pistachios. Serve.