Description
English toffee puts the finishing touch on this scrumptious tart. For especially good results use strongly flavored coffee ice cream.
Ingredients
- Chocolate Wafer Cookies
- Ground Cinnamon
- Butter
- Heath Candy Bar
- Coffee Ice Cream
- Whipping Cream
- Unsalted Butter
- White Chocolate
- Vanilla Extract
Instructions
- Preheat oven to 325 degrees
- Butter 9-inch tart pan with removable bottom
- Mix cookie crumbs and cinnamon in medium bowl
- Add melted butter and stir until crumbs are very moistened
- Press crumb mixture onto bottom and up sides of prepared pan
- Bake until crust is set about 9 minutes
- Cool completely
- Sprinkle 2 tablespoons chopped toffee over cooled crust
- Spread ice cream evenly in crust
- Freeze for at least 4 hours or until firm
- Combine cream and butter in a medium saucepan
- Bring to simmer
- Remove from heat and 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 for about four hours
- Use small knife carefully loosen crust from pan sides
- Gently push up tart bottom to release tart and serve