Ingredients
For the base
- 220 g ice cream cones or cookies of choice
- 90 g unsalted butter melted
- 1/2 tsp fine salt
For the filling
- 600 g berry mix or just one or a couple kinds
- 170 g sugar
- 1/2 lime juice only
- 3 tbsp cornstarch
- 3/4 tsp fine salt
- 3/4 tsp ground cinnamon
To serve
- Vanilla bean ice cream
- Basil, mint or spearmint leaves
Instructions
For the base
- Turn the cones along with the salt into fine crumbs. I used a food processor for this job.
- Add the butter and mix
- Press the mix into the tart tins using your hands.
- Bake the base of the tarts for 5 minutes in a preheated oven at 180C / 350F.
- Wait for them to cool down completely before filling them.
For the filling
- Mix all the ingredients. If you're using frozen berries then let them thaw on a sieve or colander over a bowl so they can let go of their excess liquid.
- Place the filling onto the base and help it flatten out using a spoon or spatula.
- Bake the tarts in a preheated oven at 180C / 350F for 30-40min. It's important that you notice that the filling is bubbling. This is the process that cooks out the cornstarch and helps the filling thicken.
- Let the tarts cool down once removed from the oven. When they're cold enough to manipulate then you can unmould them.
- Serve the warm tarts with vanilla bean ice cream and leaves of basil or mint.
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