Method

• Preheat the oven to 170 degrees celsius
• Make the cookies first, soften the butter and beat until light and fluffy with the golden syrup and brown sugar
• Add the egg and then mix through the remaining dry ingredients
• Roll the cookie dough into balls (roughly 40g each) and flatten on a baking paper lined tray
• Bake the cookies for 12-14 minutes until light golden brown
• Allow the cookies to cool
• Make the ice cream base next
• Heat the milk, cream and vanilla in a pot with the fresh ginger grated in to infuse
• Beat together the egg yolks and brown sugar until light and fluffy
• Pour the hot milk/cream over the egg yolks whilst whisking continuously
• Strain the custard through a fine sieve into a clean pot
• Return to the heat and cook on low while stirring constantly
• Cook until the custard is thickened and coats the back of a wooden spoon
• Do not allow to boil though as it will split! Place the cooked thickened custard over iced water to cool it
• Once the custard is cool, churn in an ice cream maker
• Alternatively, you can freeze in a large container and every 30- 45 minutes remove from the freezer and whip with a whisk or a wooden spoon (or stick blender if you have one), continuing this process until it is frozen completely
• The more you whip it the smoother and creamier it will be
• To make the tart, preheat the oven to 180 degrees celsius
• Make the pastry for the tart base
• In a food processor, place the flour, salt and butter
• Process until it resembles bread crumbs
• Add the iced water and pulse until it comes together
• Roll the dough out on a floured bench until it is a circle about 35cm in diameter
• Melt the butter and brush over the base of the pastry
• Mix together the cinnamon and brown sugar and sprinkle over the base
• Wash, quarter and core the apple wedges
• Slice into thin slices and then arrange over the base of the pastry, leaving a 4 cm edge all the way around
• Fold the edge over on itself so it sits at the edge of the apple filling
• Brush the remaining butter over the apples and sprinkle of the remaining cinnamon and brown sugar
• Rest the tart in the fridge for 10 minutes before baking
• Bake the tart for approx
• 20 minutes until the pastry is golden brown
• Enjoy warm with the gingernut ice cream