Bittersweet Chocolate/ Hazelnut Tarts/jack Daniel's Ice Cream

Total Time: 2 hrs 15 mins Preparation Time: 45 mins Cook Time: 1 hr 30 mins

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

Recipe

• 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.