Chocolate Covered Strawberry Ice Cream Tart

Course: Dessert

Cuisine: American

Prep Time: 25 minutes

Total Time: 25 minutes

Servings: slices

Calories: 840kcal

Author: Melanie Bauer | Melanie Makes

There's no doubt you'll fall head over heals for this decadent, make ahead Chocolate Covered Strawberry Ice Cream Tart that takes just minutes to prepare.

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Ingredients

1 14.3- ounce package Oreos
3/4 cup butter melted
1 recipe Microwave Chocolate Ganache prepared
1.75 quarts strawberry ice cream
12 ounces whipped topping
1 pound fresh strawberries half quartered and half halved for decorative purposes

Instructions

In the bowl of a food processor, add Oreos.
Process cookies on high speed until they are evenly sized crumbs, approximately one minute.
Add butter to a small saucepan and melt over low heat.
Remove blade from food processor bowl and pour in butter.
Stir together Oreo crumbs and butter until combined and no liquid remains.
Press Oreo crumb mixture into an even layer in the bottom and up sides of a 9" tart pan with removable bottom.
TIP: To insure that the crumb mixture is in an even layer, I like to use the bottom of a glass to gently press the mixture into the pan.
Place in freezer for 15 minutes.
Prepare Microwave Chocolate Ganache per recipe instructions.
Spread 1 cup of ganache into an even layer in center and up sides of crust.
Place in freezer for 10 minutes. Meanwhile, allow ice cream to soften at room temperature while ganache sets.
Spoon softened ice cream into center of tart crust over ganache and spread into an even layer. Cover tightly with plastic wrap and freeze for at least two hours or as long as overnight.
TIP: Depending how how thick your layers of crust and ganache are, you might not use all of the ice cream.
Prior to serving, top tart with whipped topping.
Garnish with fresh cut strawberries.
Drizzle with remaining chocolate ganache.
TIP: To make your chocolate drizzle as pretty and consistent as possible, I like to spoon the remaining ganache into a ziptop bag. Then simply trip one of the corners to act as a makeshift piping bag and pipe the ganache over the tart.

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