Ginger and White Chocolate Ice cream Tart

This recipe sounds like a cheat to start with but it's really not and for the purists out there you are most welcome to make your own ginger nuts! Either way it's as easy as pie and makes you look like a god or a goddess, as do all my recipes.

Firstly, crush half a packet of good quality ginger nuts in a food bag, just bash them with a rolling pin until they succumb then mix them in a pan of butter which has been melted, only about 2oz, use your hands to combine them thoroughly and press the mixture into the bottom of a lined flan tin, line it with whatever you like.
The next step is to whisk 2 egg whites until stiff, and add 2 heaped table spoons of icing sugar whisking the sugar in until it's firm and glossy. In another bowl whisk a medium tub of whipping cream until stiff and add 1 heaped table spoon of icing sugar, again beating it in thoroughly. Grate in a desert spoon of fresh ginger to the cream mix and pour in half a large bar of good melted white chocolate and mix together well.
Fold the cream and the egg mixtures together making quite sure it's all combined and spoon onto the crumb base, sprinkle with some chopped or grated milk chocolate and freeze. Serve straight from the freezer whenever you want to impress yourself or others!