Coffee Toffee Ice Cream Tart – BSI
Late Friday night I was laying in bed reading when I heard the ding of my phone telling me I had an email. Imagine my surprise when I saw it was Chaya of the Comfy Cook Blog. She was very sweet and asked if I would be interested in hosting this weeks BSI. She said I was recommended by Reeni of Cinnamin Spice & Everything Nice. I was so excited and then felt as though I was under so much pressure to pick just the right ingredient. So as I sat there on Saturday morning drinking my coffee I went over a couple different ingredients in my head. I knew I wanted to pick something that could be done either sweet or savory and I wanted to pick something that anyone from around the world would have access too. I also talked to my boyfriend about what what he thought would be a good secret a ingredient, but he was not helpful. His idea was flour. That way you could make whatever you wanted…hahaha. I found it hilarious but not overly helpful. So finally I looked down at my cup of coffee and a light bulb went off…yes ladies and gentlemen this weeks secret ingredient is COFFEE!!! Yummy delicious coffee. I love this ingredient because it taste great in baked good and even more delicious in savory dishes.
I hope everyone has a great time with challenge and makes lots of yummy coffee treats and eats. The deadline for BSI recipes is Sunday August 2nd at 8pm. Just post a coffee recipe on your blog, between now and Sunday 8pm, link it back to this post, and leave a link in this post and just to be sure I have your entry you can email me at nutmegnanny@hotmail.com. Oh there will be a small prize too… 
It’s a surprise so the winner will find out what they win when they get their package in the mail
For the challenge I made Coffee-Toffee Ice Cream Tart. Oh wow was it delicious. It’s a perfect summer treat. The coffee ice cream balanced off the chocolate crust and white chocolate topping beautifully. Next time I’m going to do a dark chocolate coffee infused topping….yum!
Coffee Toffee Ice Cream Tart:
For crust and filling:
- 1 1/2 C. finely ground or crushed chocolate wafer cookie crumbs
- 1/2 t. ground cinnamon
- 1/2 stick unsalted butter – melted
1/2 C. coarsely chopped chocolate-covered English toffee bars (I used Heath Chips, which are not covered by chocolate, because I couldn’t find a toffee candy bar, I found them in the baking section)
1 1/2 pints coffee ice cream - slightly softened
For topping:
1/3 C. whipping cream
1 T. unsalted butter
6 ounces good-quality white chocolate – chopped
1 t. vanilla extract
Make crust and filling:
Preheat oven to 325°F. Butter 9-inch-diameter tart pan with removable bottom. Mix cookie crumbs and cinnamon in medium bowl. Add melted butter and stir until crumbs are evenly moistened. Press crumb mixture firmly 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 until firm, at least 4 hours or overnight.
Make topping:
Combine cream and butter in medium saucepan. Bring to simmer. Remove from heat. 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, about 4 hours. (Can be prepared 5 days ahead. Cover tightly and keep frozen.)
Using small knife, carefully loosen crust from pan sides. Gently push up tart bottom to release tart and serve.
Week 41: Nutmeg Nanny – Coffee
Week 40: Chaya’s Comfy Cook – Broccoli
Week 39: Healthy Delicious – Plums
Week 38: Zoe - Feta
Week 37: ChezWhat- Potatoes
Week 36: Cinnamon, Spice & Everything Nice – Blueberries
Week 35: Girlichef -Greens
Week 34: The Ungourmet – Watermelon
Week 33: Bread + Butter – Bell Pepper
Week 32: Burp and Slurp -Corn
Week 31: Say Yes to Salad – Kabocha
Week 30: Thinspired – Bananas
Week 29: To Be The Whole Package – Almonds
Week 28: Kristas Kravings – Lemon
Week 27: From French Fries To Flax Seeds – Coconut
Week 26: Plentiful Plants – Avocado
Week 25: Training Fuel – Eggs
Week 24: Dinner at Christina’s – Cabbage
Week 23: Hey What’s for Dinner, Mom? – Strawberries
Week 22: One Bite at a Time – Basil
Week 21: Just Sweet Enough – Black Beans
Week 20: What I Ate Yesterday – Kale
Week 19: What’s for Dinner – Orange
Week 18: BranAppetit! –Spinach
Week 17: Tales of Expansion Dates
Week 16: Biggest Diabetic Loser – Zucchini
Week 15: Sweet & Natural –Peppermint
Week 14: bella eats [and runs] – Ginger
Week 13: Coffee Talk – Walnuts
Week 12: For the Love of Oats – Pumpkin
Week 11: Trying to Heal – Sweet Potatoes
Week 10: The Inner Workings of a College Graduate – Eggplant
Week 9: Itzy’s Kitchen – Pears
Week 8: The Fitnessista – Cranberries
Week 7: Tri to Cook – Lentils
Week 6: Rhodey Girl Tests – Polenta
Week 5: Eating Bender – Butternut Squash
Week 4: Care to Eat – Apples
Week 3: On a Lobster Placemat – Mushrooms
Week 2: Hangry Pants – Tomatoes
Week 1: sportsnutritionliving – Quinoa
Your coffee ice cream tart looks amazing – a perfect summer dessert! I’m looking forward to seeing all the yummy recipes with coffee!
Good choice of a secret ingredient – you can’t beat coffee! I am a coffee/espresso ADDICT! I am starring this post so I remember to participate in BSI this week. Congrats on being selected to host!
I love Reeni. And you’re so fabulous, of course she’d recommend you! What a fabulous tart you whipped up!
Wow this looks gorgeous! Fantastic blog.
What a great ingredient…and your tart looks truly decadent.
I already have ideas for this one.
Wow! I’m going to have to put my thinking cap on to come up with something. I might even have to have a cup of coffee…
I am in love with this tart and I love your choice of ingredient, cant wait to see all the goodies.
I love this tart with the cookie crust. What a delicious combo with the toffee. I would of never thought to pick coffee – but I love it! What a great pick!
Awesome ingredient! I love coffee!!
Can you believe I could not get here until today and I am thrilled with the secret ingredient, coffee. My mind is running away. Hopefully, I won’t offer up a cup of decaf.
I love your choice. It is making me hungry. A great idea.
Thanks for being so gracious and a good choice maker.
This was so yummy! I was with nutmeg nanny (I even assisted her in the kitchen lol) and it was SOOO delicious! I’m not a fan of coffee ice cream by itself.. but the addition of the chocolate wafer crust and the white chocolate and bits of toffee made it not so overwhelming of a coffee flavor. My husband wants me to make it for him! He loves toffee!
oh this look delicious! I m drooling!
this looks sooo amazing. it’s the greatest slice of ice cream cake i could imagine.so many wonderful flavors!
Great choice! I’ve been out of the loop with work for so long!
Think I’ll jump back in with this one!
Mine is up! Soy Latte Panna Cotta…
http://www.mykitchenaddiction.com/2009/08/soy-latte-panna-cotta/
Your ice cream tart is gorgeous, I love the toffee topping!
For the coffee BSI, I made cardamom-spiced mocha…http://www.thought4food.us/?p=733
I just made it in time! Espresso Coffee Cake Muffins – just for you!
http://cinnamonspiceandeverythingnice.blogspot.com/2009/08/espresso-coffee-cake-muffins-for-bsi.html
oh shame i missed it, love coffee, looking forward to seeing who won nice blog by the way rebecca
I just mailed my entry to you.. i know I am late…don’t know if it still counts but here is the link:
http://www.ecurry.com/blog/drinks-cocktails/indian-espresso-coffee/
Yummy! Your tartlet looks similar to one I made recently and I know how outrageously good creamy coffee topping is on a chocolate wafer crust.
I am so going to try and participate in this BSI!
Yipes! I just realized that I am a week off. Sigh. Oh well.