Christmas tart with caramel sauce and summer berries

Serves 8-10 GINGERBREAD BASE

1½ cup rolled oats

¾ cup dried coconut

½ cup walnuts

3 Tbsp maple syrup

1- 2 Tbsp coconut oil, melted 1½ tsp ginger

Pinch of salt

SPIKED FRUIT ICE CREAM

¼ cup dried cranberries, roughly chopped

¼ cup dried apricots

3 dried figs, roughly chopped 1 ripe banana, mashed

2 Tbsp whiskey or bourbon (optional)

Juice of an orange

Pinch of salt

1L good quality vanilla ice cream

CARAMEL SAUCE

¼ cup water

2 Tbsp coconut or greek yoghurt ¼ cup coconut sugar

1 tsp arrowroot or corn-starch ½ tsp salt

TO SERVE Summer berries

1 For the base place the rolled oats, coconut and walnuts in a blender. Blend just past a flour so some of the fat from the nuts and coconut start to release ( i. e. a flour that looks crumbly)

2 Add the remaining base ingredients and blend until everything is well combined.

3 Line a 23cm tart tin with baking paper.

4 Place the base dough into the tin and press up the sides and evenly on the base. Set aside.

5 For the ice cream, make the spiked fruit first.

6 In a medium sized bowl, place cranberries, apricots, figs, banana, whisky, orange and salt andmix until well combined. Add the ice cream into the fruit mixture and mix again until the fruit is well distributed throughout the ice cream.

7 Pour the spiked fruit ice cream into the base.

8 Place in the freezer to set for 2- 4 hours — it will last 6 months in the freezer, undecorated.

9 When you are ready to serve the tart, make the caramel sauce.

10 Place the coconut milk, coconut sugar, corn starch and salt in a small pot. Heat over a medium heat until you reach a boil. Once at a boil leave it boiling for 30 seconds. Take it off the heat and stir for 20- 40 seconds until you have a thick but still pourable dark caramel. Pour into a jug or cup and let it cool until it’s at room temperature.

11 Take the tart out of the freezer and spread half of the caramel on to the tart. Evenly spread it out to 2cm from edge.

Add your favourite summer berries on top and drizzle some extra caramel sauce over the berries.

12 Serve with the remaining caramel sauce.

NOTE: The caramel sauce will last in a jar in the fridge for up to two weeks or it freezes really well for up to six months.