Chocolate Custard Tartlets in Almond Cookie Crust with Saffron Ice Cream

Name: Chocolate Custard Tartlets in Almond Cookie Crust with Saffron Ice Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons (generous) baking powder; 118 milliliters blanched slivered almonds; 2 Tbsps cornstarch; 1 large egg yolk; 3 larges egg yolks; 296 milliliters all-purpose flour; 1 sprig Fresh mint; 0 teaspoons crushed saffron threads; 142 grams bittersweet or semisweet chocolate, chopped; 3 Tbsps sugar; 118 milliliters (1 stick) chilled unsalted butter, cut into 1/2-inch cubes; 1 teaspoons vanilla extract; 2 pints vanilla ice cream, slightly softened; 2 Tbsps whipping cream; 315 milliliters whole milk

Chocolate Custard Tartlets in Almond Cookie Crust with Saffron Ice Cream might be just the hor d'oeuvre you are searching for. This recipe serves 6. One serving contains 786 calories, 14g of protein, and 49g of fat. Summer will be even more special with this recipe. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up baking powder, blanched slivered almonds, cornstarch, and a few other things to make it today.

Instructions

Combine cream and saffron in custard cup.

Ingredients you will need

Custard

Saffron

Cream

Place in microwave oven and heat on high until cream is hot, about 30 seconds.

Ingredients you will need

Cream

Equipment you will use

Microwave

Oven

Remove cup from microwave and let mixture steep at room temperature 1 hour.

Equipment you will use

Microwave

Place ice cream in medium bowl; add saffron mixture and stir with rubber spatula until well blended. Spoon ice cream into container; cover and freeze until firm, at least 6 hours and up to 3 days.

Ingredients you will need

Ice Cream

Saffron

Equipment you will use

Spatula

Bowl

Bring milk to simmer in heavy medium saucepan.

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Milk

Equipment you will use

Sauce Pan

Remove from heat; add chocolate and stir until melted and smooth. Cool 5 minutes.

Ingredients you will need

Chocolate

Whisk sugar and cornstarch in medium bowl to blend.

Ingredients you will need

Corn Starch

Sugar

Equipment you will use

Whisk

Bowl

Add yolks; whisk until blended (mixture will be thick). Gradually whisk warm chocolate mixture into yolk mixture until smooth. Return mixture to saucepan.

Ingredients you will need

Chocolate

Egg Yolk

Equipment you will use

Sauce Pan

Whisk

Whisk constantly over medium heat until mixture thickens and starts to bubble, about 5 minutes.

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Whisk

Remove from heat (mixture may look grainy; whisk vigorously until smooth).

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Whisk

Whisk in butter and vanilla.

Ingredients you will need

Vanilla

Butter

Equipment you will use

Whisk

Transfer pastry cream to bowl.

Ingredients you will need

Pastry Cream

Equipment you will use

Bowl

Let cool at room temperature until lukewarm, stirring occasionally, about 20 minutes. Cover with plastic wrap and chill overnight. (Can be prepared 2 days ahead. Keep chilled.)

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Wrap

Equipment you will use

Plastic Wrap

Combine flour, almonds, sugar, and baking powder in processor; blend until almonds are very finely ground.

Ingredients you will need

Baking Powder

Almonds

All Purpose Flour

Sugar

Add butter; cut in using on/off turns until small crumbs form.

Ingredients you will need

Butter

Whisk cream and yolk in small bowl to blend; add to processor and blend just until moist clumps form. Gather dough together; divide dough into 6 equal pieces. Form each piece into ball. Press 1 dough ball evenly onto bottom and up sides of each of six 4 1/2-inch-diameter tartlet pans with removable bottoms. Trim any excess dough. Pierce crusts all over with fork. Cover and chill overnight.

Ingredients you will need

Cream

Dough

Egg Yolk

Equipment you will use

Whisk

Bowl

Preheat oven to 350°F.

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Oven

Bake crusts until golden and cooked through, about 25 minutes. Cool completely in pans on rack. (Can be prepared 8 hours ahead. Cover and store at room temperature.)

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Oven

Divide pastry cream among crusts (about scant 1/3 cup for each); spread evenly.

Ingredients you will need

Pastry Cream

Spread

Remove tartlet pan sides.

Equipment you will use

Frying Pan

Place 1 tartlet on each of 6 plates. Top with scoop of saffron ice cream.

Ingredients you will need

Ice Cream

Saffron

Garnish with mint sprigs and serve.

Ingredients you will need

Mint

Equipment

Ingredients

Servings:

1teaspoons

(generous) baking powder 118milliliters

blanched slivered almonds 2Tbsps

cornstarch 1large

egg yolk 3larges

egg yolks 296milliliters

all-purpose flour 1sprig

Fresh mint 0teaspoons

crushed saffron threads 142grams

bittersweet or semisweet chocolate, chopped 3Tbsps

sugar 118milliliters

(1 stick) chilled unsalted butter, cut into 1/2-inch cubes 1teaspoons

vanilla extract 2pints

vanilla ice cream, slightly softened 2Tbsps

whipping cream 315milliliters

whole milk

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Dessert. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.