- 1 tub of Ben & Jerry’s Chocolate Fudge Brownie ice cream, softened
- 350g chocolate chips
- 80g icing sugar, sifted
- 2 tbsp. melted butter
- 2-4 tbsp. milk
- Optional: 2 tsp. unsweetened cocoa powder for a chocolate glaze
- 1 pack of your favourite puff pastry dough, or your favourite homemade recipe
- 1 egg, whisked with 1 tbsp. of water
Decorative Extras (optional):
- Sprinkles, crushed candy canes, coconut flakes, chocolate flakes, chopped nuts . . . get creative!
Start by making the ganache filling. Put the chocolate chips into a medium sized bowl, large enough to hold both the chocolate and ice cream. Bring the ice cream to a slow boil in a heavy-bottomed sauce pan. Stir frequently so that the sugars do not burn onto the bottom of the pan. As soon as you see a boil, pour the hot ice cream over the chopped chocolate and allow to sit for 3-5 minutes.
Stir the mixture to a smooth consistency. Let the ganache cool to room temperature either by leaving on the worktop for 6-8 hours, or by refrigerating for 1-2 hours.
Next, prepare the pastry. If using shop-bought, remove the pastry dough from the freezer and follow the instructions for thawing. Preheat the oven to 400° F. When the puff pastry is ready, unfold and lay on a clean surface. If needed, use a rolling pin to flatten the dough and even the edges. Cut the dough into thirds lengthwise along the folds and cut each of those strips in half, giving you 6 rectangles. Repeat with the second sheet of dough so you now have 12 rectangles.
Lay six rectangles on a baking tray covered with parchment paper. Scoop 2 tablespoons of ganache onto the center of each rectangle. Use a pastry brush to brush a coating of egg wash around the edge of each piece of dough. Top each rectangle with another rectangle of puff pastry, sealing the edges with your fingers by gently pushing down. Finish the sealing process by using the flat of a fork to push down the edges. Once sealed, brush the tops of each tart with egg wash and use a sharp knife to cut a couple of air holes into the tops of each tart. Bake the tarts for 15-17 minutes, or until golden and puffy. Remove tarts from the oven and cool for about 10 minutes before glazing (they’re great without glaze, too!).
While the tarts are baking, prepare the glaze. Combine the sifted icing sugar (and cocoa powder if you prefer a chocolate glaze) with the melted butter and add the milk 1 tablespoon at a time until the glaze is a medium thick spreadable consistency.
Once the tarts have cooled a bit, spread or pour a layer of glaze on each tart and then sprinkle with your favourite sweet topping.
Top with a scoop of your favourite Ben & Jerry’s flavour, and enjoy!