Turtle Ice Cream Tart with Cashew Cocoa Crust


Don’t make this at your next dinner party, or your friends might stalk you.

I’m not kidding.

The tart starts with a cocoa cashew crumbly crust, then homemade vanilla ice cream, topped with gooey caramel and a chocolate shell.

This is easily in my top 10 favorite desserts, not just because it’s insanely delicious, but because it’s easy and super convenient to make.

If you want to serve it at a party, you can do it all ahead of time, then take it out of the freezer when you want to serve it up.


Make the crust by pulsing cashews until they look like bread crumbs:

Add the sugar and cocoa powder, and pulse a couple more times until well distributed.  Dump the contents out into a bowl and add melted butter.  Mix until the crust is well combined and press it out into a 9 inch cake pan:

Bake the crust, then it’s ready to be filled with ice cream, topped with chocolate, and drizzled with caramel.

 

Turtle Ice Cream Tart with Cashew Cocoa Crust

Ingredients:

Directions:

  1. Preheat the oven to 350 degrees F.
  2. In a food processor, pulse the cashews until nicely chopped and they look like bread crumbs. Add the sugar and cocoa powder, and pulse a couple more times until well distributed. Dump the contents out into a bowl and add the melted butter. Mix until the crust is well combined and press it out into a 9 inch cake pan. Bake for 10 minutes, then cool on a wire rack until cool enough to handle, and pop it into the freezer for 30 minutes.
  3. Make the homemade vanilla ice cream as directed, but instead of freezing it in a glass container, pour the custard directly onto the crust and freeze, covering the ice cream with plastic wrap so a skin doesn’t form. Freeze until firm, about 4 hours.
  4. Melt the bittersweet chocolate in a double boiler, and spread over the top of the ice cream. Freeze for 30 minutes until the chocolate has hardened.
  5. Serve in slices and drizzle with the caramel, and garnish with cashews. Enjoy!!!!