Butter Tart Sundae – Metro US

Butter Tart Sundae

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.

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