Lightly grease 4 x 10cm loose bottom individual tart tins.
Place the chocolate biscuits in a food processor and blitz until you have a fine crumb. Remove about ¼ of this cookie crumb and set aside.
Turn the food processor back on and drizzle in the melted butter and dark chocolate to the cookie crumb and blitz until combined.
Press the mixture into the tart tins, lining it along the bottom and up the sides, so that the bases are smooth and evenly distributed. Place in the freezer for 5 minutes, until hardened and starting to set.
Pour one tablespoon of chocolate sauce into the bottom of each tart and place back in the freezer for 10 minutes.
While the tart bases are setting, take the Kāpiti Cookies & Cream Ice Cream out of the freezer and leave to soften slightly - about 10 minutes until it’s soft but not melted.
Spoon the softened ice cream into the set tart shells and use the back of your spoon to slightly smooth the top for flat-surfaced tarts. Place back in the freezer to set for at least 3 hours or overnight.
Once set, remove from the tins and sprinkle with the extra chocolate biscuit crumbs before serving.
Warm a plain croissant and split down the middle.
Fill croissant with two scoops of Kāpiti Black Doris Plum and Crème Fraîche Ice Cream.
Liberally drizzle with Barker's Professional Chocolate Topping.
Scatter a small handful of toasted almond flakes over the top.
Garnish with freeze-dried plum.
INGREDIENTS
Servings
Tart Bases:
<span class="quantity">250g</span> dark chocolate cookies
<span class="quantity">70g</span> butter, melted
<span class="quantity">70g</span> dark chocolate, melted
