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
Ingredients:
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?