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

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

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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