Gingersnap Crumble Ice-Cream Tart with Chunky Pineapple Sauce

Gingersnap Crumble Ice-Cream Tart with Chunky Pineapple Sauce
Photo by Gourmet's studios

Ingredients

  • 1 ripe pineapple (preferably Del Monte Gold)
  • 3 cups pie weights or raw rice
  • ½ cup sugar
  • ½ cup unsalted butter
  • 1 ½ pints superpremium vanilla ice cream
  • 1/3 cup sugar
  • 1 10- by 1-inch round fluted tart pan with a removable bottom
  • + 1 more ingredients
    • 4 cups coarsely broken gingersnaps

Preheat oven to 350°F. Melt butter. In a food processor grind gingersnaps to fine crumbs and add butter and sugar, pulsing until blended. Sprinkle 1 cup (not packed) crumb mixture over bottom of tart pan and press with an offset spatula. Sprinkle 1/2 cup crumb mixture around edge of pan and with ...

View full recipe at Epicurious

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