This recipe is my take on the amazing ice cream pie that was served at San Francisco’s Tartine Manufactory when it first opened in 2016. I posted it once and again and another time just in ice cream form. My love for Concord grapes came from eating this particular dessert. Sadly, a year or two later, they stopped making the pie. I still have such a fond food memory of it, so I decided to make my own and I’m quite pleased with how it turned out.
Concord grape sorbet was swirled with fior di latte soft serve, in a peanut butter cookie crust. There was a layer of passion fruit pate de fruit that I omitted to simplify the recipe. It did add a nice tartness but in this version, the emphasis is now on the peanut butter and jelly-inspired flavor combo. The restaurant also used candied peanuts, but I shortcut it to toasted and sugared. I also made both batches of ice cream, but you’re certainly welcome to buy the two flavors and simply assemble.
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Concord Grape & Fior di Latte Swirled Ice Cream Tart with Peanut Butter Crust
Ingredients:
Peanut Butter Crust (see recipe below)
1 batch Fior di Latte Gelato (recipe)
3/4 batch Concord Grape Sorbet (recipe)
1/2 cup raw, peeled, peanuts, for the topping
1 tablespoon granulated sugar, for the topping
Crust Recipe:
10 ounces Nutter Butter cookies
3 tablespoons granulated sugar
1/4 teaspoon kosher salt
4 tablespoons unsalted butter, melted and cooled slightly
Kitchen Tools:
9″ French tart pan – The removable bottom is so helpful when slicing and serving.
Food processor – I’m a big fan of having a smaller working bowl to swap for smaller batches or tasks.
Ice cream maker with extra bowl – It comes with an extra bowl so I easily swapped and made two batches of different flavors, perfect for this recipe.
Directions:
Remove the churned ice creams from the freezer and place in the fridge for about 1 hour till softened. Check at the halfway point and give each container a stir to help with the softening. You want them to be frozen but spreadable.
In a food processor, grind the cookies, sugar and salt together, until fine crumbs. Add the melted butter and pulse until throughly moistened. Pour the crumbs into a 9″ tart pan, evenly patting along the bottom and up the sides. Place in the fridge for 30 minutes. Meanwhile, prepare the topping.
In a skillet over medium heat, toast the peanuts, about 5-7 minutes, stirring frequently to prevent burning. Immediately place in a small bowl. While the peanuts are still warm, toss in the 1 tablespoon of sugar till peanuts are coated. Set aside to cool.
When ready to assemble, remove the frozen crust from the freezer. Place large dollops of the fior di latte around the tart, leaving gaps for the grape sorbet. Repeat with the sorbet. Then with an offset spatula, gently push the two flavors together, creating swirls as you go. Scatter the sugared peanuts on top. Then place back in the fridge for about 1 hour to firm up before serving.
Serves 8.
Watch my Instagram video of assembling the tart here.
If you make it, I’d love to see! Tag me @pastrywithjenn.