Zabaglione Apricot Ice-Cream Tart Zabaglione Apricot Ice-Cream Tart

[migration] empty title 431 Image by: [migration] empty title 431 Author: Canadian Living

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.

  • Portion size 10 servings
  • Credits : ©




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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 81 mg
  • Protein 4 g
  • Calories 233.0
  • Total fat 11 g
  • Cholesterol 106 mg
  • Saturated fat 7 g
  • Total carbohydrate 31 g


  • Iron 9.0
  • Folate 7.0
  • Calcium 7.0
  • Vitamin A 20.0
  • Vitamin C 2.0
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Zabaglione Apricot Ice-Cream Tart