-
1
Combine 6 tablespoons butter and 1/4 cup corn syrup in heavy small saucepan.
-
2
Stir over low heat until well blended.
-
3
Add semisweet chocolate, 1/4 cup water and instant espresso powder and stir until chocolate melts, espresso dissolves and sauce is smooth.
-
4
Transfer sauce to small heatproof pitcher.
-
5
Preheat oven to 350F.
-
6
Spray 9-inch-diameter tart pan with removable bottom with nonstick spray.
-
7
Mix cookie crumbs, butter and espresso in medium bowl.
-
8
Press crumb mixture firmly onto bottom and up sides of prepared tart pan.
-
9
Bake until crust looks dry and feels firm to touch, about 20 minutes.
-
10
cool crust completely.
-
11
Meanwhile, using ice cream scoop, scoop chocolate ice cream into balls and arrange in single layer on baking sheet; freeze until firm.
-
12
Using clean scoop, scoop coffee ice cream into balls and arrange in single layer on another baking sheet; freeze until firm.
-
13
In cooled crust, alternate chocolate and coffee ice cream balls in single tightly packed layer.
-
14
Form second layer, then third layer of ice cream balls, mounding in center.
-
15
Drizzle 1/2 cup mocha sauce over.
-
16
Freeze tart until ice cream and sauce topping are firm, about 2 hours.
-
17
(Can be prepared 1 day ahead.
-
18
Cover tart and keep frozen.
-
19
Cover sauce and let stand at room temperature.)
-
20
Gently press up pan bottom to loosen crust; remove pan sides.
-
21
Transfer ice cream tart to platter.
-
22
Let stand 15 minutes to soften slightly.
-
23
Press cookies upright into ice cream, if desired.
-
24
Cut tart into wedges.
-
25
Serve, passing remaining sauce separately.
