Total Calories: 471
Using a food processor, blender, or a rolling pin, crush the cookies until finely crumbled. Meanwhile, melt the butter. Butter the insides of 6 small soufflé cups, or any other suitable small serving dishes. Combine remaining butter with the cookie crumbs in a bowl. Divide the mixture evenly among the 6 cups, and then press it firmly into them. Freeze.
Soften the ice cream by scooping it into a mixing bowl and letting it sit a few minutes, then process in a food processor or mixer. Crush the toffee bar in the processor or with a rolling pin, until it is in chunks about 1/2 inch across, not too fine. Add to the ice cream along with 1/3 cup of the pecans. Process or mix until just combined so as not to overly crush the candy and the nuts. Divide among the cookie crusts, leaving the surface of each somewhat uneven and interesting looking as you would frosting. Whip the cream with the vanilla sugar.
Divide the chocolate fudge sauce among each of the tarts, drizzling it in a swirl in the center of each, allowing some of the ice cream filling around the edges to show. Top each with a dollop of the whipped cream. If you have too much, place the extra in dollops on a cookie sheet covered with wax paper and freeze for later garnishing for drinks or desserts. Sprinkle reserved pecan pieces over the top of the cream. Freeze until serving time.
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