Coffee Toffee Ice Cream Tart – BSI

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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

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