I ate manys the slice of tarta de helado along the Camino trail, and each time I did I thought, I could make this! I could make an even better version! There'd be nothing to it!
Last week on my first attempt at making tarta de helado I discovered one could in fact make a better tarta de helado and that there really was nothing to it.
Or at least not a whole lot.
So anyway, with the holidays upon us, here's the recipe for an Americanized version of a yummy Spanish dessert that would be a quick, easy fix for a crowd.
Tarta de Helado
1. About 1 1/2 (or so) 1.5 liter boxes of vanilla ice cream. I used Turkey Hill vanilla bean.
2. About a little more than one bottle of chocolate shell. (So buy two bottles).
N.B.: Before you use the chocolate shell be sure to let the bottle sit in a bowl of sink-hot water for about five minute then shake it very well!
4. Add one more layer each of shell and ice cream.
Whatever flavor ice cream you use, you probably can't go wrong, right?