Black And White Ice Cream Tart Recipes

MINI BLACK AND WHITE CHOCOLATE TARTLETS

Steps:

• On a lightly floured surface, roll out dough 1/8 inch thick. Line twenty-four 3 3/4-by-1 3/4-inch rectangular tart pans, rerolling scraps as needed. Pierce bottoms of shells all over with a fork. Transfer pans to a parchment-lined rimmed baking sheet; refrigerate or freeze until firm, about 30 minutes.
• Meanwhile, preheat oven to 350°F. Bake shells until dry, 15 to 18 minutes. Let cool completely on a wire rack.
• In a small bowl, sprinkle gelatin over the ice water. Let soften about 5 minutes. Meanwhile, in a small saucepan, bring 1/2 cup cream to a boil. Remove from heat. Add softened gelatin, stirring for 30 seconds to dissolve completely.
• Put the white chocolate in the bowl of a food processor. With machine running, pour in softened gelatin mixture; process until smooth. Transfer to a medium bowl. Cover, and refrigerate until mixture is almost the consistency of pudding, about 15 minutes; stir until smooth.
• In a medium chilled bowl, whisk remaining 3/4 cup cream just until stiff peaks form. Fold into white chocolate mixture until combined.
• Put mousse in a pastry bag fitted with a 5/16-inch star tip (#22). Pipe into cooled tart shells.
• Preheat oven to 350°F. On a lightly floured surface, roll out dough 1/8 inch thick. Fit dough into twenty-four 3-inch fluted tart pans, or the cups of a standard muffin tin. Place pans on a rimmed baking sheet; refrigerate or freeze until firm, about 30 minutes. Bake until dry, 18 to 20 minutes. Let cool completely; unmold shells from pans.
• Place chopped bittersweet chocolate in a heatproof bowl. In a small saucepan over medium heat, bring cream and espresso powder to a simmer. Pour over chopped chocolate, and let stand 5 minutes. Stir until smooth. Fill baked and cooled tart shells with chocolate mixture.
• Meanwhile, in a heatproof bowl set over (not in) a pan of simmering water, melt white chocolate, stirring. Transfer to a resealable plastic bag; snip a small opening in the corner. Working quickly, pipe 6 dots of melted white chocolate on filling in each tartlet. Using a wooden skewer or toothpick, swirl dots to marbleize. Gently tap tartlets on work surface to settle filling. Refrigerate until set, 1 hour or up to 1 day.

FROZEN CAFé-MOCHACCINO TART

Steps:

• Crust: In a food processor, pulse flour, sugar, salt, and cocoa to combine. Add butter; pulse until mixture resembles coarse meal with some pea-size pieces remaining. Stir together yolk and cream; drizzle over flour mixture, pulsing several times to combine. Transfer mixture to a 9-inch fluted tart pan with a removable bottom, pressing evenly into bottom and up sides. Refrigerate until firm, about 20 minutes.
• Preheat oven to 350°F. Prick bottom of crust at 1-inch intervals with the tines of a fork. Bake until set and dry, about 15 minutes. Let cool completely on a wire rack.
• Meanwhile, temper both ice creams in refrigerator until softened but not melting, about 20 minutes. Stir together ice creams until no streaks remain; transfer to cooled crust, spreading all the way to edges and smoothing top with an offset spatula. Freeze until firm, about 1 hour (or wrap in plastic at this point and freeze up to 1 week).
• Caramel Meringue: In a small saucepan, combine 6 tablespoons sugar, salt, and 1 tablespoon water. Cover; cook over medium heat, swirling a few times, until boiling and sugar has dissolved, about 5 minutes. Uncover; continue boiling, undisturbed, until mixture turns medium amber, about 3 minutes more. Remove from heat. Carefully add cream (it will bubble and splatter); stir until smooth. Transfer to a heatproof bowl.
• Combine egg whites, remaining 3/4 cup sugar, and cream of tartar in a heatproof mixer bowl set over (but not in) a pot of simmering water. Whisk constantly just until mixture is warm to the touch and sugar has dissolved (it should feel smooth when rubbed between your fingers). Remove from heat; beat on high speed until stiff peaks form and mixture is no longer warm to the touch, 7 to 9 minutes.
• Reduce speed to low and beat in a scant 1/4 cup caramel just to combine (do not overmix; caramel will still be warm). Spoon meringue over ice cream and freeze until firm, at least 4 hours (tart can be wrapped in plastic at this point and frozen up to 3 days). Cover and refrigerate remaining caramel until ready to serve.
• Remove tart from pan; transfer to a cake plate. Drizzle top with remaining caramel (or serve alongside); sprinkle with cocoa nibs or decorate with chocolate espresso beans. Cut into wedges, dipping knife blade in hot water and wiping clean between each cut to ensure clean slices.