Bittersweet Chocolate and Hazelnut Tartlets with Jack Daniel's Ice Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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With just a hint of whiskey in the ice cream and a strong coffee presence in the caramel sauce, this is a grown-up take on a classic chocolate dessert. Ingredients:
1 cup sugar |
1/2 cup light corn syrup |
1/3 cup water |
1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces |
1/8 teaspoon salt |
3/4 cup heavy whipping cream |
1/3 cup strong brewed decaffeinated coffee |
1 1/3 cups whole milk |
1 cup heavy whipping cream |
1/2 vanilla bean, split lengthwise |
3/4 cup (packed) golden brown sugar |
5 large egg yolks |
pinch of salt |
1 tablespoon jack daniels or bourbon |
1 cup plus 2 tablespoons all purpose flour |
1/2 cup powdered sugar |
1/4 cup unsweetened cocoa powder |
1/4 teaspoon salt |
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes |
3 tablespoons (or more) ice water |
1 1/3 cups toasted hazelnuts (about 7 ounces), husked, cooled |
9 ounces bittersweet chocolate, chopped |
1/4 teaspoon salt |
1 cup heavy whipping cream |
1/2 cup whole milk |
1/4 cup sugar |
1 large egg |
1 large egg yolk |
Directions:
1. For sauce: Stir sugar, corn syrup, and 1/3 cup water in heavy large saucepan over medium-low heat until sugar dissolves. Increase heat to high and boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 7 minutes. Remove from heat and immediately add butter and salt (mixture will bubble vigorously). Stir until butter melts. Add cream and coffee; whisk to blend. Cool. DO AHEAD: Can be made 3 days ahead. Cover and chill.
2. For ice cream: Stir sugar, corn syrup, and 1/3 cup water in heavy large saucepan over medium-low heat until sugar dissolves. Increase heat to high and boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 7 minutes. Remove from heat and immediately add butter and salt (mixture will bubble vigorously). Stir until butter melts. Add cream and coffee; whisk to blend. Cool. DO AHEAD: Can be made 3 days ahead. Cover and chill.
3. Whisk sugar, egg yolks, and pinch of salt in medium bowl. Gradually whisk milk mixture into egg mixture; return to saucepan. Stir over medium heat until thickened slightly and finger leaves path when drawn across spoon, about 4 minutes (do not boil). Strain into another medium bowl. Stir in Jack Daniels. Cover and chill custard until cold, at least 5 hours.
4. Process custard in ice cream maker according to manufacturers instructions. Transfer ice cream to container, cover, and freeze. DO AHEAD: Can be made 1 day ahead. Keep frozen.
5. For crust: Blend flour, sugar, cocoa powder, and salt in processor. Add butter. Using on/off turns, process until coarse meal forms. Add 3 tablespoons ice water; using on/off turns, process until moist clumps form, adding more water by teaspoonfuls if too dry. Form dough into ball; flatten into disk. Wrap in plastic and chill dough 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled.
6. Preheat oven to 350°F. Divide dough into 6 equal portions. Press 1 dough portion onto bottom and up sides of each of six 4 1/2x1/2- inch tartlet pans with removable bottoms. Freeze crusts 30 minutes.
7. Bake crusts until dry and set, about 15 minutes. Cool completely.
8. For filling: Preheat oven to 350°F. Grind nuts in processor until paste forms. Transfer to bowl. Add chocolate and salt to bowl. Bring cream and milk just to boil in small saucepan; pour over chocolate mixture in bowl. Whisk until chocolate melts. Cool to room temperature, stirring occasionally. Add sugar, egg, and egg yolk; whisk until smooth.
9. Pour filling into cooled tartlet crusts, dividing equally. Bake until filling is set and some small cracks appear on surface, about 15 minutes. Cool. DO AHEAD: Can be made 6 hours ahead. Let stand at room temperature.
10. Remove pan sides from tartlets. Place 1 tartlet on each of 6 plates. Serve with scoop of ice cream and drizzle with sauce.
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