BLACK-AND-WHITE ICE CREAM TART
Steps:
- MAKE CRUST: PROCESS 10 COOKIES IN A FOOD PROCESSOR UNTIL FINE CRUMBS FORM. ADD BUTTER, AND PROCESS UNTIL COMBINED. TRANSFER TO A 9-INCH TART PAN WITH A REMOVABLE BOTTOM. USING THE BOTTOM OF A MEASURING CUP OR GLASS, PRESS CRUST FIRMLY INTO PAN. TOP WITH A CIRCLE OF 8 COOKIES. DOLLOP ICE CREAM BY THE 1/4 CUP ALL OVER CRUST. USING A RUBBER SPATULA, GENTLY SPREAD. SPRINKLE EDGE OF ICE CREAM WITH CHOPPED COOKIES, FORMING A BORDER FREEZE UNTIL FIRM, AT LEAST 4 HOURS, OR COVER WITH PLASTIC WRAP AND FREEZE, UP TO 1 WEEK. TO UNMOLD, RUN A WARM DAMP CLOTH OR SPONGE AROUND OUTSIDE EDGE OF PAN. LIFT REMOVABLE BOTTOM WITH TART OUT OF PAN.TRANSFER TO A SERVING PLATE, AND CUT INTO SLICES
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love