Coffee-Toffee Ice Cream Tart

Name: Coffee-Toffee Ice Cream Tart
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters coarsely chopped chocolate-covered English toffee bars (such as Skor or Heath; about 4 ounces); 198 grams 1/2 cups finely ground or crushed chocolate wafer cookie crumbs (about; 1 teaspoons ground cinnamon; 2 pints coffee ice cream, slightly softened; 1 Tbsp unsalted butter; 1 teaspoon vanilla extract; 79 milliliters whipping cream; 170 grams good-quality white chocolate (such as Lindt or Bakers), chopped

Coffee-Toffee Ice Cream Tart might be just the dessert you are searching for. One portion of this dish contains roughly 7g of protein, 27g of fat, and a total of 498 calories. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have coffee ice cream, chocolate wafer cookie crumbs, ground cinnamon, and a few other ingredients on hand, you can make it. It will be a hit at your Summer event. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 325°F. Butter 9-inch-diameter tart pan with removable bottom.

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Butter

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Tart Form

Oven

Mix cookie crumbs and cinnamon in medium bowl.

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Cookie Crumbs

Cinnamon

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Bowl

Add melted butter and stir until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and up sides of prepared pan.

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Butter

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Frying Pan

Bake until crust is set, about 9 minutes. Cool completely.

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Crust

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Oven

Sprinkle 2 tablespoons chopped toffee over cooled crust.

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Toffee

Crust

Spread ice cream evenly in crust. Freeze until firm, at least 4 hours or overnight.

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Ice Cream

Crust

Combine cream and butter in medium saucepan. Bring to simmer.

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Butter

Cream

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Sauce Pan

Remove from heat.

Add white chocolate; let stand 1 minute. Stir until chocolate is melted and smooth.

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White Chocolate

Chocolate

Mix in vanilla.

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Vanilla

Let topping stand until cool and slightly thickened but still pourable, about 15 minutes.

Pour white chocolate topping over ice cream tart; tilt pan to cover top of tart completely. Freeze until topping is firm, about 1 hour.

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Hot Fudge Sauce

Ice Cream

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Frying Pan

Sprinkle remaining toffee over. Freeze until tart is firm, about 4 hours. (Can be prepared 5 days ahead. Cover tightly and keep frozen.)

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Toffee

Using small knife, carefully loosen crust from pan sides. Gently push up tart bottom to release tart and serve.

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Crust

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Knife

Frying Pan

Equipment

Ingredients

Servings:

118milliliters

coarsely chopped chocolate-covered English toffee bars (such as Skor or Heath; about 4 ounces)198grams

1/2 cups finely ground or crushed chocolate wafer cookie crumbs (about 1teaspoons

ground cinnamon 2pints

coffee ice cream, slightly softened 1Tbsp

unsalted butter 1teaspoon

vanilla extract 79milliliters

whipping cream 170grams

good-quality white chocolate (such as Lindt or Baker's), chopped

Recommended wine: Cream Sherry, Moscato Dasti, Port

Ice Cream works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.