Queen of Hearts Frozen Berry Tart

These cool customers are fit for a king. Or Queen. Vanilla ice cream and smooth fruit sorbet fill decadent oat and almond crusts, topped by sweet raspberries and syrup. Arrange on a tray and share with your loyal subjects.

Ingredients

1-1/4 cups Large Flake Quaker^® Oats or Quick Quaker^® Oats (uncooked)
1/2 cup all-purpose flour
1/3 cup baking cocoa
1/3 cup firmly packed brown sugar
1/4 cup finely chopped almonds
8 tablespoons (1 stick) margarine or butter, melted
1 quart vanilla ice cream
1 pint (2 cups) raspberry or strawberry sorbet
1/2 pint fresh raspberries OR 1 package (10-oz.) frozen raspberries in syrup, thawed

How to make it

Heat oven to 350°F. Lightly spray 9-inch spring-form pan with cooking spray.
In large bowl, combine oats, flour, cocoa, brown sugar and almonds; mix well. Add margarine; mix well (mixture will be crumbly). Press oat mixture firmly onto bottom and about 1-inch upsides of pan.
Bake 11 to 12 minutes or until centre feels firm but springs back when lightly touched. Place pan on wire rack; cool completely.
Soften ice cream and sorbet by placing at room temperature 10 to 15 minutes. (Sorbet will soften faster than the ice cream.)
Spoon ice cream and sorbet onto cooled crust, alternating spoonfuls of ice cream and sorbet. Using spoon or knife, swirl ice cream and sorbet together, creating a marbled effect.
Smooth top of dessert. Cover and freeze until firm, about 4 hours, or as long as 3 days.
Remove dessert from freezer 10 to 15 minutes before serving. Using a sharp knife, cut into wedges. Spoon raspberries and syrup over individual servings. Store tightly covered in freezer.