Chocolate Custard Tartlets in Almond Cookie Crust with Saffron Ice Cream

Chocolate Custard Tartlets in Almond Cookie Crust with Saffron Ice Cream
Photo by Mark Thomas

Ingredients

  • ½ cup blanched slivered almonds
  • Fresh mint sprigs
  • 1 large egg yolk
  • ¾ teaspoon vanilla extract
  • ½ cup unsalted butter
  • 1 1/3 cups whole milk
  • 8 teaspoons cornstarch
  • + 11 more ingredients
    • 3 large egg yolks
    • 1 tablespoon unsalted butter
    • ¼ teaspoon saffron threads
    • 2 ½ tablespoons sugar
    • 1 ½ pints vanilla ice cream
    • ½ teaspoon baking powder
    • 5 ounces bittersweet or semisweet chocolate
    • 3 tablespoons whipping cream
    • 6 tablespoons sugar
    • 1 ¼ cups all-purpose flour
    • 2 tablespoons whipping cream

Combine cream and saffron in custard cup. Place in microwave oven and heat on high until cream is hot, about 30 seconds. Remove cup from microwave and let mixture steep at room temperature 1 hour. Place ice cream in medium bowl; add saffron mixture and stir with rubber spatula until well blended....

View full recipe at Epicurious

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