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Espresso ice cream enhances the praline tart. (Spencer Weiner / LAT) |
These tartlets may be small in diameter, but they're big on deliciousness. Roasted walnuts are nestled into a creamy praline filling and baked in a crisp, chocolate sablé crust. As if that's not enough, they're served with rich, homemade espresso ice cream.
Times test kitchen director Donna Deane raved about this dessert after a recent evening at Hatfield's in Los Angeles. "The chocolate in the crust with the praline filling is a great match," she said. "The ice cream is well worth the extra time."
noelle.carter@latimes.com
Hatfield's walnut praline tart and espresso ice cream
Total time: 2 hours, 30 minutes, plus chilling and freezing time
Servings: 8
Note: Adapted from Karen Hatfield. Trablit can be found at Surfas in Culver City. This recipe makes slightly more crust and filling than is needed for the recipe.
Espresso ice cream
2 cups milk
2/3 cup cream
3/4 cup plus 4 teaspoons sugar, divided
1 vanilla bean
8 egg yolks
2 teaspoons ground coffee
4 teaspoons Trablit (or coffee extract)
2 shots espresso
1. In a large saucepan, combine the milk, cream and three-fourths cup sugar. Split and scrape the vanilla bean, and add the seeds and pod to the milk mixture. Stirring frequently, bring the mixture to a boil and then remove from the heat.
2. In a medium bowl, whisk together the egg yolks and the remaining 4 teaspoons sugar in a medium bowl. Temper the eggs by slowly pouring half of the hot milk mixture into the bowl with the eggs, whisking constantly. When combined, slowly add the egg mixture to the saucepan while whisking. Cook the mixture over low heat, whisking constantly until the mixture begins to thicken, about 5 to 7 minutes.
3. Immediately remove the pan from the heat and pour the mixture into a bowl set over an ice bath. Stir until the mixture is cool. Strain into a medium bowl. Stir in the ground coffee, Trablit and espresso. Refrigerate the mixture until chilled. Place the mixture in an ice cream maker and proceed according to the manufacturer's instructions. Store in the freezer up to one week.
Times test kitchen director Donna Deane raved about this dessert after a recent evening at Hatfield's in Los Angeles. "The chocolate in the crust with the praline filling is a great match," she said. "The ice cream is well worth the extra time."
noelle.carter@latimes.com
Hatfield's walnut praline tart and espresso ice cream
Total time: 2 hours, 30 minutes, plus chilling and freezing time
Servings: 8
Note: Adapted from Karen Hatfield. Trablit can be found at Surfas in Culver City. This recipe makes slightly more crust and filling than is needed for the recipe.
Espresso ice cream
2 cups milk
2/3 cup cream
3/4 cup plus 4 teaspoons sugar, divided
1 vanilla bean
8 egg yolks
2 teaspoons ground coffee
4 teaspoons Trablit (or coffee extract)
2 shots espresso
1. In a large saucepan, combine the milk, cream and three-fourths cup sugar. Split and scrape the vanilla bean, and add the seeds and pod to the milk mixture. Stirring frequently, bring the mixture to a boil and then remove from the heat.
2. In a medium bowl, whisk together the egg yolks and the remaining 4 teaspoons sugar in a medium bowl. Temper the eggs by slowly pouring half of the hot milk mixture into the bowl with the eggs, whisking constantly. When combined, slowly add the egg mixture to the saucepan while whisking. Cook the mixture over low heat, whisking constantly until the mixture begins to thicken, about 5 to 7 minutes.
3. Immediately remove the pan from the heat and pour the mixture into a bowl set over an ice bath. Stir until the mixture is cool. Strain into a medium bowl. Stir in the ground coffee, Trablit and espresso. Refrigerate the mixture until chilled. Place the mixture in an ice cream maker and proceed according to the manufacturer's instructions. Store in the freezer up to one week.
