Preheat the oven to 180° C (350° F)
Preparation time: 35 minutes
Cooking time: 35 minutes
Make the ice cream in advance

1. Combine the flour, butter, sugar, salt and egg. 
2. Let the pastry rest in the refrigerator for 30 minutes. 
3. Rinse the mirabelles; dry them, pit them and sprinkle with sugar. 
4. Roll out the pastry and line 4 individual tart molds that have been buttered and floured.
5. Sprinkle the pastry with the crumbled cookies and arrange the mirabelles on top. Bake in a preheated 180° C (350° F) oven for 25 minutes. 

Making the olive oil ice cream 

1. Whisk together the egg yolks and sugar. 
2. Whisk the hot milk into the mixture and transfer to a saucepan; cook over low heat, stirring constantly until the mixture thickens slightly to form a crème anglaise. Do not overheat or the eggs will curdle.
3. Cool to lukewarm. Whip the cream and fold it into the crème anglaise; add the olive oil and balsamic vinegar. Place in an ice cream maker to freeze.
4. Serve the tarts with the olive oil ice cream and a few mirabelles.