Thursday, August 11, 2011

Pistachio & Butter Pecan Ice-Cream Tart

Homemade recipe for Pistachio & Butter Pecan Ice-Cream Tart


I have to make confection..first I didn't make butter pecan ice-cream(wish I did), but since it is my favorite ice-cream I always have one extra box in my freezer. And second I bake when I can't sleep. 
It was around 1 am, I was turning on my bed and just couldn't go to sleep..it was such a quite night, kids were sound to sleep but I just couldn't close my eyes. In that situation like i said I turn to my kitchen...I wasn't hungry, but I felt like I need something sweet..which I couldn't even try until next day..but it was worth it!
I never made this before, and it came out really tasty..yes again I went with my instinct, didn't have recipe, there was nothing to follow..just go with a flow!:))
This dessert is pretty heavy on calories, but let me tell you it hits the spot, that spot for sweet cravings! Let me walk you through this after midnight adventure...



Serves 6-8
Ingredients:

  • 2 cups(454g) unpeeled Pistachios
  • 1 Tbs.(14g) Shortening, more if needed
  • 1 cup(142g) all purpose flour
  • 1 Tbs.(14g) caster sugar
  • 4-5 cups( about 900g) ice-cream(any but my choice is Butter Pecan)


Garnish:

  • Pistachios 





Directions:
  1. Peel the pistachio and place in the food processor/separate about 3 Tbs. for garnish.
  2. Combine ground pistachio with flour, shortening and sugar. 
  3. Knead until you form a thick dough. You have to work fast so the shortening don't melt from hand heat. 
  4. Once you formed the dough ball, you can wrap it in the plastic foil and put in the fridge however you can work with it right away.
  5. Put in the tart baking pan and spread by pushing all over the pan. 
  6. Punch the bottom with the fork and bake on 375 F(190C) for about 15 minutes, or until the crust is golden all around. 
  7. Take it out of the oven and cool for 5 minutes.
  8. Take the ice-cream box out and leave it on the counter top for 10 minutes. This way it will softened just a bit but not all the way.
  9. Put few spoons at the time on still warm tart crust and spread, and continue until you have reached full tart pan. 
  10. Place in the freezer and leave it overnight. 
  11. Once it is fully frozen, take off the ring of the tart pan,
  12. Sprinkle with extra ground pistachio and cut into pieces. 


It was great little sweet tart, and my family enjoyed it very much..Of course you can make or use any flavor of ice cream..I hope you liked this idea!!!


Have a wonderful and restful weekend!





Sandra 






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