Fridge Tart with ANZAC Macadamia Crumble

Fridge Tart with ANZAC Macadamia Crumble

Ingredients

    Base
  • 1 ½ cups crushed cornflakes
  • 1/3 cup castor sugar
  • 1/3 cup melted butter
  • Filling
  • 1 395g can condensed milk
  • 1 300ml carton thin cream
  • 2 tbsp honey
  • Cinnamon Syrup
  • 2/3 cup castor sugar
  • ¼ cup water
  • Cinnamon stick
  • 1 tbsp honey
  • 2 – 3 Anzac biscuits, crushed with a rolling pin
  • ¼ cup toasted macadamia nuts, roughly chopped

Method

  • Combine the crushed cornflakes, sugar and melted butter in a bowl, and mix well. Transfer to a 24cm fluted tart tin with removable base. Use a glass to press the mixture firmly into the base. Place in the freezer to chill.
  • Using an electric beater, beat the condensed milk and cream and honey in a large bowl until the mixture has triples in volume. Pour over the base, smooth the surface and chill in freezer overnight.
  • Combine the sugar, water and cinnamon stick in a small saucepan over medium heat. Cook, stirring for 5 minutes until the sugar dissolves. Bring to a simmer. Cook without stirring for 5 minutes or until syrup thickens. Remove from heat and stir in honey. Set aside to cool. Remove cinnamon stick before drizzling over tart.
  • When ready to serve, top the tart with the Anzac macadamia crumble and drizzle with the cinnamon syrup.