Chocolate tart with ice cream
Chocolate tart with ice cream by the Greek chef Akis Petretzikis. A no-fuss recipe for this summery tart with a cookie crust and a cooling ice cream filling!
12 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 200 kcal | Sugar | – |
| Carbs | – | Cholesterol | – |
| Protein | – | Sodium | – |
| Fat | – | Fiber | – |
| Sugar | – | ||
| Cholesterol | – | ||
| Sodium | – | ||
| Fiber | – |
Prep Time: 10 min Total Time: 10 min
https://akispetretzikis.com/en/recipe/9209/sokolatenia-tarta-me-pagwto
Ingredients
250 g sandwich cookies
70 g butter
500 g cookies and cream ice cream
whipped cream
mint leaves
Instructions
Put the cookies and the butter into a chopper blender and beat them for 2-3 minutes until the cookies are crushed and fully combined with the butter.
Transfer the mixture to a 20 cm round springform pan and press it down first with your hands and then with the bottom of a glass, to cover the whole surface and slightly up the sides of the pan.
Transfer the pan to the freezer for 10 minutes.
Put the ice cream into a bowl and mash it with a fork for 2-3 minutes until it is soft but not melted.
Remove the crust from the freezer and spread the ice cream over it using the back of a spoon.
Transfer the pan to the freezer for at least 2 hours.
Remove the tart from the freezer, unmold it, and cut it into pieces.
Serve with whipped cream and mint leaves.