Bake the chocolate tart crust really well, then cool completely. Remove from the pan. Or you can coat with the chocolate, cool to let it harden, and then remove.
Melt the white chocolate over a double boiler, then lightly line the insides of the crusts from Step 1. Let chill in the refrigerator for a while until the chocolate hardens.
Make the pistachio ice cream, then fill the tart crusts about 70% with the ice cream. Let chill in the freezer until hardened. Of course, you can also use store-bought ice cream!
Mix together the ★ ingredients, then pour on top of the well-hardened Step 3. Chill in the freezer yet again until hardened and it's done!
I also recommend Recipe ID: 1632294, "Ice Cream Tart With Grown-up Persimmon Flavor"
Story Behind this Recipe
My first ice cream tart, which imitated the taste of Godiva, was quite popular. So, I thought that my beloved pistachio ice cream would go well with it. I tried it out and it was a delicious combination!
Be sure to bake the tart crust real well!! It will get moist halfway through. Make the chocolate layer thin enough so that it is easy to eat. The tart crust is from Recipe ID: 1021273). Reduce the flour from 120 g to 110 g and add 10 g of cocoa powder to make it.