Bittersweet Chocolate/ Hazelnut Tarts/Jack Daniel's Ice Cream |
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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 6 |
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I love this time of year - it is a chance to try out many different recipes for all the many dinners that we have. This dessert is one of a few that we are going to serve - this one for an evening party for all the Heads' of Dept. 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.:) Bon Appetit Magazine, December 2008 from the Mustard's Grill in Napa Valley, CA. Cooling Times - about 7 1/4 hours. Ingredients:
1 cup sugar |
1/2 cup light corn syrup |
1/3 cup water |
1/2 cup unsalted butter, cut into 1-inch pieces (1 stick) |
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 |
1 pinch salt |
1 tablespoon jack daniels whiskey (more if warranted) or 1 tablespoon bourbon (more if warranted) |
1 cup all-purpose flour |
2 tablespoons all-purpose flour |
1/2 cup powdered sugar |
1/4 cup unsweetened cocoa powder |
1/4 teaspoon salt |
10 tablespoons chilled unsalted butter, cut into 1/2-inch cubes (1 1/4 sticks) |
3 tablespoons ice water (or more) |
1 1/3 cups toasted hazelnuts, husked, cooled (about 7 oz) |
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. PREPARE SAUCE:
2. Stir sugar, corn syrup, and 1/3 cup water in heavy large saucepan over medium-low heat until sugar dissolves.
3. 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.
4. Remove from heat and immediately add butter and salt (mixture will bubble vigorously). BE CAREFUL!
5. Stir until butter melts; add cream and coffee; whisk to blend.
6. Cool.
7. * DO AHEAD: Can be made 3 days ahead. Cover and chill.
8. PREPARE ICE CREAM:.
9. Mix milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean.
10. Bring milk mixture to simmer; remove saucepan from heat and let steep 15 minutes.
11. Whisk sugar, egg yolks, and pinch of salt in medium bowl.
12. Gradually whisk milk mixture into egg mixture; return to saucepan.
13. Stir over medium heat until thickened slightly and finger leaves path when drawn across spoon, about 4 minutes (do not boil).
14. Strain into another medium bowl.
15. Stir in Jack Daniel’s; cover and chill custard until cold, at least 5 hours.
16. Process custard in ice cream maker according to manufacturer’s instructions.
17. Transfer ice cream to container, cover, and freeze.
18. **DO AHEAD: Can be made 1 day ahead. Keep frozen.
19. PREPARE CRUST:.
20. Blend flour, sugar, cocoa powder, and salt in processor.
21. Add butter; using on/off turns, process until coarse meal forms.
22. Add 3 tablespoons ice water; using on/off turns, process until moist clumps form, adding more water by teaspoonfuls if too dry.
23. Form dough into ball; flatten into disk.
24. Wrap in plastic and chill dough 1 hour.
25. *** DO AHEAD: Can be made 1 day ahead. Keep chilled.
26. Preheat oven to 350°F
27. Divide dough into 6 equal portions.
28. Press 1 dough portion onto bottom and up sides of each of six 4 1/2x1/2- inch tartlet pans with removable bottoms.
29. Freeze crusts 30 minutes.
30. Bake crusts until dry and set, about 15 minutes; cool completely.
31. PREPARE FILLING:
32. Preheat oven to 350°F
33. Grind nuts in processor until paste forms.
34. Transfer to bowl.
35. Add chocolate and salt to bowl.
36. Bring cream and milk just to boil in small saucepan; pour over chocolate mixture in bowl.
37. Whisk until chocolate melts.
38. Cool to room temperature, stirring occasionally.
39. Add sugar, egg, and egg yolk; whisk until smooth.
40. Pour filling into cooled tartlet crusts, dividing equally.
41. Bake until filling is set and some small cracks appear on surface, about 15 minutes; cool.
42. ****DO AHEAD: Can be made 6 hours ahead. Let stand at room temperature.
43. Remove pan sides from tartlets.
44. Place 1 tartlet on each of 6 plates.
45. Serve with scoop of ice cream and drizzle with sauce.
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