This ad is so silly, which is why it cracks me up.
Doesn’t a slice of Coffee-Almond Ice Cream Crunch Tart sound good?
This recipe is quite different from any ice cream dessert I have made. It has a crunchy, almond based crust which has a crisp layer of chocolate on top. The ice cream is made by mixing together store bought coffee ice cream with a homemade almond paste and some liqueur. (The almond goes so well with coffee.) You spread that over the chocolatety almond crust and then drizzle some more melted chocolate over the top.
Mmmmm…. I’m glad I still have some in the freezer.
Coffee-Almond Ice Cream Crunch Tart
Ingredients for the crust:
1 cup (4 ounces) toasted slivered almonds
3/4 cup flour
1/3 cup light brown sugar
1/2 teaspoon freshly grated nutmeg
Pinch of salt
4 tbs cold unsalted butter, chopped
1 egg
1/4 teaspoon almond extract
2 ounces bittersweet chocolate, finely chopped
Ingredients for the filling:
1 cup (4 ounces) toasted slivered almonds
1 quart coffee ice cream
1/2 teaspoon pure almond extract or 1 tablespoon amaretto (I used Kahlúa)
pinch of freshly grated nutmeg
2 ounces bittersweet chocolate, chopped, for decoration
Whipped cream, to serve if you like
Directions:
1. Lightly grease a 10 inch fluted tart pan.
2. Put the almonds, flour, sugar, nutmeg and salt in a food processor and pulse for about 10 seconds, or until the nuts are coarsely chopped. Toss in the pieces of butter and pulse until the dough resembles coarse meal. Add the egg and extract and continue to pulse until the dough forms clumps, about 10 seconds.
3. Press the dough evenly over the bottom and up the sides of the tart pan. Freeze for 30 minutes.
4. Center a rack in the oven and preheat the oven to 400℉.
5. Butter a piece of aluminum foil and press it, buttered side down, into the tart pan. Scatter pie weights on top. Bake the shell for 20 minutes, then remove the foil. Bake the crust for another 8 minutes, or until it is firm and golden. Transfer to a cooling rack.
6. Scatter the chopped chocolate over the bottom of the hot crust and use a spoon to spread it evenly. Cool the crust to room temperature.
Directions for filling:
1. Put the almonds in a food processor and pulse until they form a paste, about 1 minute.
2. In a large bowl combine the ice cream, extract (or liqueur) and the nutmeg. Add the almond paste and stir until the ingredients are blended.
3. Scrape the ice cream into the tart shell and smooth the top. Freeze for a least 30 minutes.
Directions to decorate the tart:
1. Melt the chocolate in a microwave oven.
2. Put the chocolate in a small piping bag fitted with a small plain tip and pipe a lattice across the top of the tart.
3. Cover tart and freeze for at least 4 hours. Serve with whipped cream.
Serves 12
Recipe from Baking From My Home To Yours by Dorie Greenspan
Here Is Your Temple is a synth-pop band out of Sweden. They have a new EP out called ‘So High’.
The title track happens to be my song of the moment. All dreamy and danceable, it is perfect to work off a coffee buzz.
Slower song, Once Rich, is also quite good.
Check out Here Is Your Temple on Facebook. You can buy their debut EP, just out this month, here.
Cheers!
