METHOD

1. Lightly grease an 11cm x 34cm loose-based fluted tart tin. Place the biscuits in a food processor and process until the mixture resembles coarse breadcrumbs. Add the butter and process until well combined. Reserve and set aside 1½ cups of the crumb mixture. Use the back of a spoon to press the remaining crumbs into the base and sides of the tin. Refrigerate for 1 hour or until set. 
   
2. Place the cherries, currants, cranberries, ginger, pistachios and brandy in a large bowl. Mix to combine and set aside for 20 minutes. 
   
3. Scoop the ice-cream into the bowl of an electric mixer and beat on low speed until softened. Add the fruit mixture to the ice-cream and fold to combine. Spoon into the tart shell, smooth the top and freeze for 3–4 hours or until set.
   
4. Remove the tart from the tin. Sprinkle with the reserved crumb mixture and slice to serve. Serves 8
   

+ Ginger nut, or ginger snap, biscuits can vary in texture – you need the super crunchy hard (not chewy) ones for this recipe, to achieve a lovely crisp tart shell.