Autumn Crumble Tacos

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10 minutes prep

20 minutes cook

Serves 12

Chris Cahill

Ingredients

3Large Tortillas

30gMelted Butter

10 Hobnob Biscuits (Crushed)

1/2Apple

1/2Pear

1/2Plum

1/2Peach

1Handful of Blackberries

50gSugar

1 TspCinnamon

300mlWhipping Cream

1 TspVanilla Extract

20gGranola

Crispy Taco shells coated in oaty biscuit crumbs, filled with a vanilla cream and topped with an Autumn fruit crumble.

Method

Preheat oven to 160ºC.

Using a large round cutter, cut out 4 circles from each large tortilla. Brush each side with melted butter and coat with crushed Hobnob biscuit crumbs.

Place each shell on the underside of a muffin tray and bake for 7 mins until crispy and golden. Take out and allow to cool.

In a pan on medium heat add together all of the fruit (cubed), sugar and cinnamon. Cook down until syrupy and soft. Take off the heat and allow to cool.

In a bowl add in your whipping cream along with vanilla extract, whip with an electric whisk until soft peaks form - try not to over whip. If these taco are not being served immediately you can add 1 Tbsp of cornflour to your cream pre whip to make it stay stable for longer.

In your taco shells, spoon in or pipe your cream. Then top with a decent spoonful of your fruit topping.

Finish with a sprinkle of biscuit crumb mixed with granola for extra crunch.