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Gingersnap Crumble Ice-Cream Tart with Chunky Pineapple Sauce Recipe

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Gingersnap Crumble Ice-Cream Tart with Chunky Pineapple Sauce
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Ingredients
6
Count
Nutrition
995
Calories
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Ingredients:

  • 1 stick (1/2 cup) unsalted butter
  • 4 cups coarsely broken gingersnaps (about 3/4 of a 16-oz box)
  • 1/3 cup sugar
  • 1 1/2 pints superpremium vanilla ice cream
  • 1/2 cup sugar

Directions:

  1. Make shell: Preheat oven to 350°F.
  2. Melt butter. In a food processor grind gingersnaps to fine crumbs and add butter and sugar, pulsing until blended.
  3. 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 your fingers press up side of pan. Carefully line shell with foil, folding over edge to cover crumbs completely, and add pie weights or raw rice. Sprinkle remaining crumb mixture in a shallow baking pan.
  4. Bake crumb mixture in lower third of oven 12 minutes and bake shell in upper third 20 minutes. Cool crumb mixture in baking pan on a rack and, when crumbs are cool enough to handle, with your fingers break up any large clumps. Cool shell in foil in tart pan on another rack 15 minutes. Carefully remove foil and weights or rice and cool shell completely (shell may be soft in center but will firm as it cools). Soften ice cream slightly and fold in half of crumb mixture. Spoon ice-cream mixture into shell, smoothing top, and sprinkle with remaining crumb mixture. Freeze tart until ice cream is firm, about 2 hours. Tart keeps, frozen and loosely covered, 3 days.
  5. Make sauce: Cut rind from pineapple and quarter pineapple lengthwise. Cut off core and cut pineapple quarters crosswise into 1/4-inch-thick slices. In a dry 2- to 3-quart heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring and gently swirling pan, until golden. Remove pan from heat and add pineapple (mixture will vigorously steam and caramel will harden). Simmer mixture, stirring, 5 minutes, or until caramel is dissolved, and cool sauce to room temperature. Chill sauce, covered, at least 2 hours and up to 5 days.
  6. Serve tart with sauce.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 994.61 Kcal (4164 kJ)
Calories from fat 417.77 Kcal
% Daily Value*
Total Fat 46.42g 71%
Cholesterol 81.34mg 27%
Sodium 794.78mg 33%
Potassium 560.54mg 12%
Total Carbs 138.75g 46%
Sugars 48.42g 194%
Dietary Fiber 3.2g 13%
Protein 9.89g 20%
Vitamin C 0.4mg 1%
Vitamin A 0.4mg 13%
Iron 9.5mg 53%
Calcium 131.4mg 13%
Amount Per 100 g
Calories 459.4 Kcal (1923 kJ)
Calories from fat 192.96 Kcal
% Daily Value*
Total Fat 21.44g 71%
Cholesterol 37.57mg 27%
Sodium 367.1mg 33%
Potassium 258.91mg 12%
Total Carbs 64.09g 46%
Sugars 22.37g 194%
Dietary Fiber 1.48g 13%
Protein 4.57g 20%
Vitamin C 0.2mg 1%
Vitamin A 0.2mg 13%
Iron 4.4mg 53%
Calcium 60.7mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 23.1
    Points
  • 28
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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