It was 96 degrees here on Saturday, which is hot for this time of year even by southern New Mexico standards. Ice cream tartlets on the hottest day of the year would have been perfect. Too bad I was so busy sitting outside enjoying the heat to get the tarts made.
I’m surprised by how well we weathered the heat this weekend. I guess between the breeze, the cool nights, the cheapy kiddie pool full of frigid water to put our feet in, and plenty of shade when the sun got to be too much, we can handle those hot days just fine. The ice cream tarts that got made the next – also hot – day didn’t hurt either.
Jessica chose the Coffee Ice Cream Tart for Tuesdays with Dorie this week, and she has that recipe posted. I went a different direction with a plain tart crust and strawberry daiquiri ice cream. Because there were a few comments about the tart crust being too hard to cut once it was frozen, I increased the butter in Dorie’s Sweet Tart Dough to 10 tablespoons and added an extra egg yolk. Even frozen, this tart crust was perfectly tender.