By Jenn Yee @PastrywithJenn
In the bowl of a food processor, add the graham crackers, sugar, and salt. Process until finely ground, ensuring there are no large cracker pieces, which will prevent the crust from holding together. Add the melted butter and pulse until the crumbs are thoroughly moistened.
Transfer the crumb mixture to a 9” tart pan with removable bottom and pat evenly, building a border along the sides first, then filling in the middle. Use a flat-bottomed measuring cup to help guide the crumbs, pressing firmly to ensure the crust stays together.
Freeze for at least 1 hour, until ready to assemble.
In a small, heavy-bottomed saucepan, over medium heat, add the heavy cream and corn syrup. Whisk until the corn syrup has dissolved. Continue to heat and whisk occasionally, until you see steam and small bubbles on the edges, about 2 minutes. Add the cocoa mixture and whisk until dissolved.
Add the chopped chocolate and whisk until fully melted. Bring the mixture to a simmer, stirring constantly until the mixture thickens, about 3 minutes.
Remove from heat. Whisk in the butter and vanilla. Pour into a small, heat-proof jar. Let cool to room temperature before drizzling over the tart.
Remove the crust from the freezer. Alternate large spoonfuls of the Straus Family Creamery Organic Vanilla Bean and Organic Dutch Chocolate Ice Cream, filling in the entire tart shell. With an offset spatula, gently push the two flavors together, creating swirls as you go. Drizzle some of the fudge sauce over the ice cream, again, using the offset spatula to gently create swirls. Garnish with the chocolate crisp pearls. Place the tart into the freezer for at least 1-2 hours before serving.
When ready to serve, cut the tart into slices. Top each with more of the chocolate fudge sauce. If it is too firm, place in the microwave for 10-15 second intervals, stirring after each, to loosen again. Make sure it is not too hot before drizzling.
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