Tarte Glacée KitKat

Instructions

1. 1

   Gather all your ingredients and keep them nearby for immediate use.

2. 2

   Bring sugar and water to a boil in medium heavy-bottomed saucepan over medium-high heat. Cover the saucepan for about 1 minute; the condensation will wash down any sugar crystals that might've gathered on the sides, which will reduce the chance of crystallization. Cook, without stirring, swirling saucepan and brushing the sides of the pan occasionally with water, until mixture is amber-colored.

3. 3

   Remove the saucepan from the heat and immediately whisk in the butter until melted. Carefully pour in the cream and salt; it will bubble vigorously, then whisk well to combine. Return the saucepan to the heat and continue to whisk until the mixture is completely smooth and hard caramel clumps have dissolved. Transfer caramel to a bowl and allow to cool completely, at room temperature or in the fridge, before using.

4. 4

   Break up the 7 KitKat bars into large chucks and place in a food processor. Process until the KitKat breaks into medium crumbs.

5. 5

   Transfer the KitKat crumbs to a (9-inch/23cm) tart or pie dish, preferably with a removable bottom. Spread the crumbs evenly all over the bottom and sides of the dish. Using the flat bottom of a cup or your hands, firmly press on the crumbs to get them to hold together and adhere to the pan. It will seem crumbly at first, but the warmth of your hands or cup will eventually help them hold together. Keep in the freezer, while preparing the Ice Cream Filling.

6. 6

   Empty the ice cream tubs into a large bowl and let the ice cream soften slightly until pliable, yet still frozen, taking care not to let it melt.

7. 7

   Chop the 4 KitKat bars into small chunks, then stir them into the ice cream until evenly dispersed.

8. 8

   Drizzle 3/4 cup of the cooled salted caramel over the ice cream and stir to combine, creating swirls and ribbons of caramel.

9. 9

   Transfer about half of the ice cream mixture into the frozen pie crust, smoothing the top into an even layer. Using a large ice cream scoop, scoop the remaining ice cream over the surface. (If the ice cream has softened to the extent of not being scoop-able, simply freeze the remaining ice cream in the bowl until firm, then scoop).

10. 10

    Lightly cover the pie with plastic wrap and freeze until solid, at least 4 hours; better overnight.

11. 11

    When ready to serve, remove the pie from the plate and place on a serving platter. Top the center of the pie with a pile of 2 cut up KitKats bars, then drizzle with the remaining 1/4 cup salted caramel sauce.

12. 12

    Cut into wedges and serve right away. Store remaining pie in an airtight container in the freezer for up to one month.