Comments on: Apple & Walnut Crumble Tarts with Miso Butterscotch Ice Cream

By: Claudia Brick

Claudia Brick — Tue, 18 Jan 2022 17:20:37 +0000

In reply to sarah. Hi Sarah! Thanks so much, that is so lovely to hear. I'm sure they would freeze well. I actually haven't tried making chocolate no churn.. I guess you could trial swirling through a chocolate ganache right at the end?

By: sarah

sarah — Thu, 13 Jan 2022 05:13:19 +0000

incredible! you really are an incredible human being.

I rave about this blog. The icecream was a magical experience – just by itself.

I am testing freezing the pies, so they are a solution for unplanned arrivals.

I wondered if you have ever tried to make triple choc no churn icecream. I have been playing and testing for the last few months, and its still missing that wonderful extra choc sauce thru – like kapiti coast triple choc does. I dont know how they do it. I feel my double choc is wonderful, but still trying to get that triple choc.

By: Claudia Brick

Claudia Brick — Wed, 07 Mar 2018 03:09:20 +0000

In reply to Hailey.

Oh thank you so much for letting me know, so happy to hear you enjoyed them! And so sorry about the missing temperature – it was 180° but it’s the type of recipe that anything from 180° to 200 (375-400F) will work! I’ve updated the recipe now 🙂

By: Hailey

Hailey — Sun, 04 Mar 2018 21:13:54 +0000

I made these the other night and they were amazing! I especially loved the crust, it was delicious and perfectly crisp. I will be making these again and again! One small note, though, is that you forgot to include the temperature for the oven. I used 400 degrees and they turned out perfect but I didn’t see a temperature in the recipe. Thank you for the great recipe!

By: Claudia Brick

Claudia Brick — Thu, 24 Nov 2016 07:07:18 +0000

In reply to Tabia. Hi Tabia! If making it in a big tart pan, I would estimate 45-60 minutes, but check it regularly. It is done when the crumble on top is golden brown. The pastry recipe has icing sugar as this will fully dissolve in the sweet pastry, so you don't end up with sugar crystals. It also helps it bake up nice and crisp!