These Mini Walnut Ice Cream Tarts are a delightful elegant dessert with an amazing walnut crust filled with homemade vanilla ice cream.
The tart shells are made in no minute, using walnuts, coconut flakes and raisins or dates. They are processed together in the food processor and divided into the mini tart shells.
The vanilla ice cream is made with Mascarpone that adds an amazing creamy texture and a pleasant flavor.
How to make mini walnut ice cream tarts
Begin by preparing the vanilla Mascarpone ice cream. Separate the egg yolks from the whites. Mix the egg yolks with sugar until the mixture becomes thick, creamy, and pale yellow. You can also do this over a bain-marie. Add the Mascarpone cheese and vanilla extract, blending well until smooth.
Next, whip the egg whites with a mixer until they become foamy. Gently fold the whipped egg whites into the Mascarpone mixture. To avoid any risk, you can also heat the egg whites over a bain-marie for about 5 minutes before whipping. Pour the entire mixture into a bowl and place it in the freezer. The ice cream will be ready to serve in 3-4 hours.
Meanwhile, prepare the walnut crust. Beat all the crust ingredients, walnuts, dates and coconut flakes, in a food processor until the mixture becomes sticky. Divide the mixture into 12 equal pieces. Line each of the 12 mini cupcake pan molds with plastic wrap, then press a piece of the mixture into each mold. Refrigerate the molds until the ice cream is ready to serve.
Serve the vanilla Mascarpone ice cream atop the walnut crusts for a delightful dessert.
Hope you will try these delicious mini walnut ice cream tarts. If you do, don’t forget to tag me on your Instagram posts or stories.
For more frozen treats check our full collection of Frozen Desserts.
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Mini Walnut Ice Cream Tarts
Ingredients
Crust
- 2 cups (200g) ground walnuts
- 1 cup raisins or dates
- 1/2 cup coconut flakes
Vanilla Mascarpone Ice Cream
- 3 eggs
- 2/3 cup (135g) sugar
- 8 oz (250 g) Mascarpone cheese
- 1 tsp (5g) vanilla extract
Instructions
Prepare the vanilla Mascarpone ice cream.
- Separate the egg yolks from the whites. Mix egg yolks with sugar until thick, creamy, and pale yellow colored. You can also do this over a bain-marie.
- Add Mascarpone cheese and vanilla extract and blend well.
- Whip egg whites until foamy with a mixer, and gently fold them into the Mascarpone mixture. To avoid any risk, you can also heat the egg whites over a bain-marie for about 5 minutes before whipping.
- Pour the whole mixture into a bowl and put it in the freezer. In 3-4 hours is ready to serve.
Prepare the walnut crust.
- For the crust, beat all ingredients in a food processor until the mixture is sticky.
- Split the mixture into 12 equal pieces. Cover each of the 12 mini cupcake pan molds with plastic wrap and then press each piece of mixture into a mini cupcake mold.
- Refrigerate until ice cream is ready to serve.
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
