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Title: Caramel-Ice Cream Tart
Categories: Dessert Tart
Yield: 8 Servings
| 1 1/3 | c | Flour |
| 1/2 | c | Sugar |
| 1/8 | ts | ;salt |
| 1 | c | Butter; chilled, cut into small pieces (2 sticks) |
| 1 | lg | Eggs |
| 1 | ts | ;water, to 2 teaspoons |
| 1 | ts | Extract, vanilla |
| FILLING | ||
| 1 | pt | Ice cream, vanilla; softened |
| TOPPING & GARNISH | ||
| 1 | c | Sugar |
| 1/4 | c | ;water |
| 1/3 | c | Cream, heavy |
| 1/4 | c | Butter; cut into small pieces (1/2 stick) |
| 1 | tb | Syrup, light corn |
| Almonds, sliced | ||
In a medium bowl, mix together flour, sugar, and salt. Using a pastry blender or 2 knives, cut butter itno flour mixture until coarse crumbs form.
Mix together egg, water, and vanilla. Add egg mixture to flour mixture, 1 teaspoon at a time, tossing with a fork until a sticky dough forms. Shape dough into a disk, wrap in plastic wrap, and chill for 2 hours.
On a floured surface, using a floured rolling pin, roll dough into a 16" circle. Fit into a 10" Maryanne pan or flan pan, leaving a 1 1/2" overhang. Trim edges even with top of pan. Chill for 30 minutes. Prick dough with a fork.
Preheat oven to 375 degrees. Line dough with aluminum foil; fill with pie weights or dried beans. Bake until edges are golden, 10 to 15 minutes. Remove foil and weights. Bake until tart is firm, 10 minutes more. Transfer pan to a wire rack to cool. Invert tart onto a plate; remove pan.
Spoon ice cream into prepared tart; smooth top. Cover with plastic wrap; freeze until solid, 3 hours.
To prepare topping, in a medium, heavy saucepan, bring sugar and water to a boil over medium-high heat. Reduce heat to low; cook without stirring until mixture turns a deep golden color, 5 minutes. Remove pan from heat. Stir in cream, butter, and corn syrup until smooth. Pour into a bowl, stirring until caramel is at room temperature.
Pour caramel over ice cream; smooth top. Sprinkle with nuts. Chill until caramel is firm and ice cream begins to soften, 15 minutes.