Vietnamese Coffee Ice Cream and White Chocolate Cardamom Tartlets
- 6 large egg yolks
- 2 cups whole milk, divided
- 1/4 teaspoon salt
- 1 (15-ounce) can sweetenedcondensed milk
- 1/4 cup freshly ground French roast coffee
- 1/4 cup toasted and skinned hazelnuts
- 1 cup powdered sugar, divided
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup cocoa powder
- 1/4 teaspoon salt
- 11/3 cups all-purpose flour
- 2 large eggs
- 2 pods cardamom, crushed
- 1 cup heavy cream
- 12 oz white chocolate
- Produce
- Hazelnuts, toasted and skinned (1/4 cup)
- Meat
- French roast coffee, freshly ground (1/4 cup)
- Cooking & Baking
- All-purpose flour (3 2/3 cups)
- Cocoa powder (1/4 cup)
- Pods cardamom (2)
- Powdered sugar (1 cup)
- Salt (1/2 teaspoon)
- White chocolate (12 oz)
- Dairy
- Butter, unsalted (1/2 cup)
- Heavy cream (1 cup)
- Sweetenedcondensed milk (1 (15-ounce) can)
- Whole milk (2 cups)
- Refrigerated
- Egg yolks, large (6)
- Eggs, large (2)
Preparation
Read recipe preparation on tarteletteblog.com
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Published June 21, 2007 (5 years ago).
3 people saved this recipe.
