Coffee Toffee Ice Cream Tart

This is a summertime favorite! Make two if you're serving 10 or more people.

For crust & filling:
1 1/2 c. crushed chocolate wafers
1/2 t. ground cinnamon
1/4 c. (1/2 stick) unsalted butter, melted
1/2 c. crushed Heath bars (toffee bits)
1 1/2 pints coffee ice cream

For topping:
1/3 c. whipping cream
1 T. unsalted butter
6 oz. quality white chocolate
1 t. vanilla extract

Crust & filling:
Preheat oven to 325 degrees. Butter a 9" tart pan with removable bottom. Mix cookie crumbs and cinnamon in medium bowl. Add melted butter and stir until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and up sides of pan. Bake until crust is set - about 9 minutes. Cool completely. Sprinkle 2 T. toffee bits over cooled crust. Spread ice cream evenly in crust. Freeze until firm, at least 4 hours or overnight.

Topping:
Combine cream and butter in medium saucepan. Bring to simmer. Remove from heat. Add white chocolate; let stand 1 minute. Stir until chocolate is melted and smooth. Mix in vanilla. Let topping stand until cool and slightly thickened but still pourable, about 15 minutes. Pour topping over ice cream tart; freeze until firm, about 1 hour. Sprinkle remaining toffee over. Freeze until firm, about 4 hours. (Can be made 5 days ahead. Cover tightly and keep frozen.)

Using small knife, carefully loosen crust from pan sides. Gently push up tart bottom to release tart and serve.