I've been in the mood for more summery dishes as it has been a long, grueling winter here in Michigan. I decided to make a sort of tart with some berries and lemon sorbet; if that doesn't scream summer, then what does? I whipped this up together on a whim, so the recipe isn't perfect, and the photo is just from my iPhone, but it was delicious and so simple so I thought I would share the "recipe". I say "recipe" because I did not measure any ingredients, so you will have to eyeball things depending on how many you want to make.
Ingredients:
- Biscoff Cookies
- Butter, melted
- Sugar
- Lemon Sorbet
- Any kind of berries (I used raspberries and blueberries)
- Whipped cream (I used cool whip because I did not have fresh whipping cream in the fridge)
Directions:
- Preheat oven to 350° F.
- Crush cookies using a blender, food processor, or even by putting them in a bag and using a rolling pin.
- Combine butter and a small amount of sugar, then add crushed cookies until evenly combined.
- Form cups from cookie mixture in a greased cupcake pan, and place in oven for about 5 minutes.
- To make berry compote, put frozen berries and sugar in a saucepan and heat until warm and a syrup has formed. A dash of water may be needed to create the syrup.
- Once tart shells have been removed from the oven and cooled, place one scoop of lemon sorbet, or even vanilla ice cream inside.
- Spoon berry mixture and syrup over the sorbet or ice cream.
- Top with fresh whipped cream or cool whip, and enjoy!
Feel free to make this and let me know how it turns out!
*Disclaimer: I did use cream cheese frosting to combine the cookie crumbs at first as I had some left over, but it made the shell too sweet and very difficult to cut through.
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