Coffee Toffee Ice Cream Tart

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   ["In a large mixing bowl, mixi the flour, sugar, cocoa, and salt together.", "With your fingers, mush the butter pieces into the dry ingredients until the mixture resembles big crumbs.", "Blend the egg in to make the dough soft.", "Omit if you don't plan on eating much of the crust.", "Flatten the dough into a small disk, wrap tightly in plastic wrap and refridgerate for at least 1 hour.", "Grease a 9.5"" tart pan and mold the refridgerated dough into it, make sure it's smooth on the bottom.", "Bake for 15-25 minutes at 350 or until fully set.", "Let the crust completely cool off before trying to add the filling- I prefer to just refridgerate it again for another 30-40 minutes.", "Let the ice cream sit out for about 5-10 minutes so it softens a bit.", "Scoop into the finished tart crust and smooth on top.", "Top with the toffee pieces and white chocolate shavings.", "Cut with a thick pizza cutter or a large ginsu knife, into 8ths.", "If it starts to soften, put in the freezer for 5-10 minutes; and store any uneaten pieces in the freezer and let thaw 5-6 minutes before eating."]

* Per serving · 4 servings · Values may vary.

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