- 8
Ingredients
- Crust and Filling
- 1 1/2 C finely ground chocolate wafer cookie crumbs
- 1/2 tsp ground cinnamon
- 1/4 C butter, melted
- 1/2 C coarsely chopped chocolate-covered english toffee bars
- 1 1/2 pints coffee ice cream, slightly softened
- Topping
- 1/3 C whipping cream
- 1 T butter
- 6 oz good quality white chocolate
- 1 tsp vanilla extract
Preparation
Step 1
For Crust and Filling:
Preheat oven to 325
Butter 9 inch tart pan w removable bottoom. Mix cookie crumbs and cinnamon in medium bowl Add melted butter and stir until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and up sides of prepared pan Bake until crust is set, about 9 minutes. cool completely.
Sprinkle 2 T chopped toffee over cooled crust. spread ice cream evenly in crust freeze until firm, at least 4 hours or overnight.
For Topping: Combine cream and butter in medium saucepan. bring to simmer. remove from heat. add white chocolate; let stand 1 minute. stir until chocolate is melted and smooth. mix in 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. sprinkle remaining toffee over. Freeze until tart is firm, about 4 hours.