Summer days and ice-cream sundaes just seem to go together. Here is a twist on Canada’s classic butter tart which will wow kids of all ages.
Butter Tart Sundae
30 ml (2 tbsp) caramel-flavoured syrup, plus extra for garnish
15 ml (1 tbsp) raisins
1 12-g waffle bowl
30 ml (2 tbsp) shortbread cookie crumbs, divided
1 scoop (125 ml/1/2 cup) butterscotch ripple ice cream
15 ml (1 tbsp) toasted pecans (optional)
Whipped cream (optional)
Additional syrup for garnish
In a small bowl, combine 30 ml (2 tbsp) caramel syrup and raisins. Set aside. Drop 15 ml (1 tbsp) of the cookie crumbs in bottom of waffle bowl. Top with ice cream and remaining cookie crumbs. Drizzle with caramel raisin mixture, toasted pecans and whipped cream (if using), and garnish with additional sundae syrup. Serve immediately.
Makes 1 sundae.
Note: Freezing not recommended.
Source: Smucker Foods of Canada.