Zabaglione Apricot Ice-Cream Tart
Photography by Yvonne Duivenvoorden
This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 233 |
| pro | 4 g |
| total fat | 11 g |
| sat. fat | 7 g |
| carb | 31 g |
| fibre | 2 g |
| chol | 106 mg |
| sodium | 81 mg |
| % RDI: | - |
| calcium | 7 |
| iron | 9 |
| vit A | 20 |
| vit C | 2 |
| folate | 7 |
- Portion size: 10
Choose your favourite vanilla ice cream and top with chocolate-dipped apricots and a foamy Italian custard infused with amaretto. Then let it sit in the freezer, ready and waiting for the party to begin.
Ingredients
- 20 20amaretti cookieamaretti cookies
- 1 cup 1cupwhole dried apricotwhole dried apricots
- 2 tbsp 2tbspbutter, melted
- 3 cups 3cupsvanilla ice cream
- 1 oz 1ozbittersweet chocolate or semisweet chocolate, chopped
- Zabaglione
- 4 4eggeggs
- 1/4 cup 1/4cuppacked dark brown sugar
- 2 tbsp 2tbspamaretto liqueur
Preparation
In food processor, combine cookies with 1/4 cup (50 mL) of the apricots until in fine crumbs. Drizzle in butter, pulsing to moisten.
Press cookie mixture onto bottom and up side of 9-inch (23 cm) tart pan with removable bottom. Refrigerate until firm, about 1 hour. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Zabaglione: In large heatproof bowl set over saucepan of gently simmering water, whisk together egg yolks, brown sugar and amaretto; cook, whisking constantly, until thick enough to mound softly on spoon, about 8 minutes. Remove bowl from heat; let cool to room temperature, about 10 minutes.
Meanwhile, place ice cream in refrigerator to soften, about 30 minutes. Slice 1/4 cup (50 mL) of the remaining apricots into slivers; sprinkle over crust. Spoon ice cream over top; smooth surface. Top with zabaglione, spreading evenly. Freeze for 1 hour.
Meanwhile, in bowl over saucepan of hot (not boiling) water, melt bittersweet chocolate. Dip each of the remaining whole apricots halfway into chocolate; let stand on waxed paper-lined plate until set, about 10 minutes.
Arrange apricots over tart. Freeze until firm, about 2 hours. (Make-ahead: Cover and freeze for up to 2 days.) To serve, cut with hot dry knife.
Additional information :
Tips
Instead of dipping the whole apricots into melted chocolate, you can cut them into sections and drizzle them with melted chocolate.
Dip knife in hot water and dry with tea towel before cutting each slice.
Source : © CanadianLiving.com
