Creamy Sorbet Tart with Black Currant and Rum

Name: Creamy Sorbet Tart with Black Currant and Rum
Yield: 4
Ingredients: 3 chocolate sandwich cookies filled with chocolate cream (60 g); 1/2 cup black currants (80 g); 1 cup rum (240 ml); 8 small scoops of creamy sorbet (400 g)

1
3 chocolate sandwich cookies filled with chocolate cream (60 g)
2
1/2 cup black currants (80 g)
3
1 cup rum (240 ml)
4
8 small scoops of creamy sorbet (400 g)

Ingredients

1
3 chocolate sandwich cookies filled with chocolate cream (60 g)
2
1/2 cup black currants (80 g)
3
1 cup rum (240 ml)
4
8 small scoops of creamy sorbet (400 g)

Directions

1
Process the cookies in a processor until they reach a fine crumb. Reserve
2
In a small saucepan, combine the black currants, rum, and heat over low heat, stirring occasionally with a wooden spoon, until the currants are soft (about 5 minutes)
3
Let cool
4
Distribute the sorbet scoops among four plates and top with the warm black currant and rum mixture
5
Sprinkle with reserved cookie crumbs and serve immediately
6
480 calories per serving