2packets instant Pumpkin Spice Latte powder like Starbucks VIA or instant coffee
100g/3.5 ozwhite chocolatechopped
For the tart
6tbspcold buttercut into small pieces
170g/1 ⅔ cupplain flour
100g/1/2 cupdark brown sugar
For the ganache
150ml/1/2 cup+2 tbspdouble/whipping cream
80g/1/2 cup toasted hazelnuts
Make your ice cream the night before. In a large bowl combine double/whipping cream, sweetened condensed milk, vanilla, vanilla or coffee liqueur and instant coffee. (Alcohol prevents ice crystal from forming. You can omit it but you will sacrifice the smooth and silky texture of your ice cream. The final product does not taste alcoholic.)
Whip until light and fluffy but not stiff. Fold in white chocolate chunks with a spatula. Put in a freezable container, cover and freeze overnight.
Preheat the oven to 350F/180C. Rub the butter, flour, cocoa powder and dark brown sugar together until they resemble chocolate sand.
Press into the base and sides of a loose-bottomed 9 inch tart tin. Cover with a piece of parchment paper and weigh down with baking beans. Bake for 8-10 minutes until just set. Remove the paper and baking beans and cool on a rack, still in the tin.
Make the ganache by heating double/whipping cream until just boils, take off the heat and add chopped chocolate, let sit for a couple of minutes, then stir until combined, add corn syrup and blend well.
Spread half of the ganache on the bottom of the chocolate tart, let it set for 20 minutes. Fill the tart with slightly softened ice cream, cover with plastic wrap and put it in the freezer for 1 hour.
Spread the remaining ganache on the firm ice cream and put it back in the freezer for 30 minutes. (If your ganache is not spreadable, heat it in the microwave for 30 seconds, then stir.) Then take it out, cover it with a plastic wrap and let it freeze overnight.
Toast hazelnuts in a dry frying pan for 10 minutes stirring frequently. Scatter toasted hazelnuts before serving.
You can use prepared coffee or chocolate ice cream.