It is coming into winter here, and many of my fellow TWD bakers are living in places where it is snowing in spring. However, being the troopers and ice cream connoisseurs that we are, for this week's Tuesday with Dorie, we made Dorie's Coffee Ice Cream Tart, chosen by Jessica of Domestic Deep Thought.
This tart comprises a nutty pastry crust that is conveniently pressed into the pan rather than rolled, then is lined with chocolate and filled with coffee, chocolate or vanilla icecream that has been additionally flavoured with almond paste and almond extract, then finally decorated with abstract streaks of chocolate on top.
I used low fat vanilla icecream, and used the tines of a fork to drizzle the chocolate on top (as it was way too late at night to be making up a piping bag).
I made 2 x 5" tarts. In fact, I only meant to make one, but I had so much dough left over that I thought it would be a crime to throw it all away.
As the other TWD members noted in the forum, this tart hardens so that it is very hard to cut, and when it softens up enough to cut, the icecream starts to melt. It tastes OK, though I am not a huge fan of the almond flavour through the icecream, which was slightly medicinal (because I used almond essence).
This tart was OK taste-wise, and the beauty of it is that I have stashed the tarts away for another day, and they will be fine in the freezer for a couple of months.
Thanks to our host, Jessica, who will post the recipe. To see what the other TWD members thought of this start, visit the LYL section of the TWD website.