Thanks to Jessica, from Domestic Deep Thought of the Day, for her pick of Coffee Ice Cream Tart, found on pages 58-359 of Dorie Greenspan's Baking from My Home to Yours cookbook. Click here for the recipe.
Almonds, Chocolate, Coffee...all good things in Mark's book so I decided to make a small version of this since Matt is off on spring break and Mark could not count on me to help him out with eating it...chocolate and coffee...you know how it is.
Three layers, crust, ice cream, drizzle...not a lot of hands-on time and effort involved, something different for now and again. Mark isn't that much of an ice cream person, but he really enjoyed it. I would make it again with no hesitation...and that might just happen sooner or later when Matt returns and sees that he missed out.
Now, about the photos...the top was supposed to be a drizzled affair, but we all know that I cannot drizzle and working with chocolate just makes me crazed so when I drizzled, it sort of was messy and I had chocolate literally everywhere. At that point I decided it was going to become a marbled look as everything was starting to melt and I figured it would just have to be good enough. So, if I were you, I would go check out every one else's tarts this week so that you can see how cute and lovely they are really supposed to look. I apologized to Mark and explained the situation and great husband that he is, he said, "It looks great to me and I wouldn't change a thing." Marry someone like this, it makes life so much easier!
Note: a lot of people said they had trouble with the crust being too hard/difficult to cut, etc., but I didn't find that at all, it was just fine and cut easily into nice pieces, Mark said it was easy to eat and he had no trouble with it, so not sure what that was all about. I made 1/3 of dough in a 6" tart pan with 1/4 of the filling called for in the recipe. That worked well, everything else the same as written in Dorie's recipe. Definitely a repeat.