Espresso Ice Cream Tarts? Yes please.

Ice cream tarts are the grown up version of the ice cream cake. I know, I know, it's not quite the same without the frosting clown on top, but I promise these won't disappoint.

Ice Cream-
Ingredients:

• 2 cups cream
• 2 tbsp espresso powder
• 1/4 cup sugar
• 3 egg yolks

Directions:

1. Steep cream, espresso powder, and sugar together for 15 minutes or longer, to infuse flavor in the cream.
2. Then, temper in the egg yolks by whisking a portion of simmering cream into the yolks, before adding them into the cream mixture.
3. Cook until thickened, stirring frequently.
4. Then chill the mixture and add it to your ice cream maker. Freeze it until the rest is ready. Oh, and it's pretty strong, and you should even have some left over to snack on.

Tart Shells-
Ingredients:

• 3 oz butter
• 2.5 oz sugar
• 3 egg yolks
• 6 oz AP flour

Directions:

1. Cream together the butter and sugar in a mixer until light and fluffy.
2. Add the egg yolks, one at a time. Beat well between each.
3. Add the flour, kneading to combine.
4. Chill the dough until cool and hard to work. Preheat the oven to 375 degrees F.
5. On a floured surface, roll out the dough until it's around 1/6th of an inch to 1/4 inch thickness.
6. Place into pans (Note: I used silicon muffin tins, for individual sized portions. Try using smaller pans for bite-sized tarts, or a regular size tart pan), trim excess off of top, and chill for 10 minutes.
7. Line the shells with foil and fill with pie weights, dry beans, or raw nuts (these have the added benefit of being edible once you're done) and bake for 12 minutes (or until the sides are set) before removing the foil and baking for an addition 3-4 minutes. The tart shells should be lightly golden brown.
8. Next, fill your cooled shells with ice cream and top with dark and white chocolate shavings. Eat straightaway (my favorite) or freeze until dessert.

What flavors do you think would make for good ice cream tarts?

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