Torta Arrebenta Cintura – Girdlebuster Pie

by Nigella

Serve 8-10 porções

 

INGREDIENTES

 

Para a Base

• 375g de biscoito digestivo (bolacha maizena, Maria, etc)
• 75g de manteiga sem sal amolecida
• 50g de chocolate meio amargo em pedaços ou gotas
• 50g de chocolate ao leite em pedaços ou gotas


Para o recheio


• 1 litro de sorvete de café

 

Para Cobertura

• 300g de glicose de milho (karo)
• 100g de açúcar mascavo light
• ¼ de colher de chá de Sal Maldon ou uma pitada de sal
• 75g manteiga sem sal
• 2 x 15ml de colher de sopa de Uísque
• 125ml de creme de leite

 

 

PREPARO

1. Process the biscuits with the butter and chocolate pieces or chips until it forms a damp but still crumb-like clump. Press into a 23cm pie plate or flan dish. Form a lip of biscuit a little higher than the plate or dish if you can. This process takes patience as you need ideally to form a smooth even layer. Sorry. Freeze this biscuit-lined layer for about an hour so it gets really hard.
   
2. In the meantime, let your ice cream soften, just enough to be scooped, in the fridge. Spread the ice cream into the hard-biscuit-lined dish to form a layer. Then cover in clingfilm and replace in the freezer.
3. Put the syrup, sugar, salt (if using) and butter into a saucepan and let it melt over a low to medium heat, before turning it up and boiling for 5 minutes, then turn off the heat and add the bourbon, letting it hiss in the pan. Add the cream and stir to mix into a sauce, then leave to cool. And once the sauce is cool, but not set cold, pour it over the pie to cover the ice cream layer and then put it back in the freezer. Once frozen, cover with clingfilm again.
4. When ready to serve, remove from the freezer, take the whole pie out of its dish and cut into slices. Should you have any pie left over, slip it quickly back into the dish and return, covered with clingfilm, to the freezer.

FREEZE AHEAD TIP Make and freeze the pie in its dish, as directed, but cover with clingfilm and a double layer of foil. Freeze for up to 6 months.

 

Serves 8-10

INGREDIENTS

FOR THE BASE

• 375g digestive biscuits
• 75g soft unsalted butter
• 50g dark chocolate pieces or chips
• 50g milk chocolate pieces or chips

FOR THE ICE CREAM FILLING

• 1 litre coffee ice cream

FOR THE TOPPING

• 300g golden syrup
• 100g light muscovado sugar
• ¼ teaspoon Maldon salt or pinch of table salt
• 75g unsalted butter
• 2 x 15ml tablespoons bourbon
• 125ml double cream

 

METHOD

1. Process the biscuits with the butter and chocolate pieces or chips until it forms a damp but still crumb-like clump. Press into a 23cm pie plate or flan dish. Form a lip of biscuit a little higher than the plate or dish if you can. This process takes patience as you need ideally to form a smooth even layer. Sorry. Freeze this biscuit-lined layer for about an hour so it gets really hard.
   
2. In the meantime, let your ice cream soften, just enough to be scooped, in the fridge. Spread the ice cream into the hard-biscuit-lined dish to form a layer. Then cover in clingfilm and replace in the freezer.
3. Put the syrup, sugar, salt (if using) and butter into a saucepan and let it melt over a low to medium heat, before turning it up and boiling for 5 minutes, then turn off the heat and add the bourbon, letting it hiss in the pan. Add the cream and stir to mix into a sauce, then leave to cool. And once the sauce is cool, but not set cold, pour it over the pie to cover the ice cream layer and then put it back in the freezer. Once frozen, cover with clingfilm again.
4. When ready to serve, remove from the freezer, take the whole pie out of its dish and cut into slices. Should you have any pie left over, slip it quickly back into the dish and return, covered with clingfilm, to the freezer.

FREEZE AHEAD TIP Make and freeze the pie in its dish, as directed, but cover with clingfilm and a double layer of foil. Freeze for up to 6 months.