The Recipe

Fudge Tartlets with Peanut Butter Ice Cream and Cabernet Caramel

COOK TIME : an hourPREP TIME : an hour
From Food Network
Fudge Tartlets with Peanut Butter Ice Cream and Cabernet Caramel
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Ingredients

DESCRIPTION

The elements of this dessert may sound exotic, but look closer: It's all strangely familiar. Chocolate fudge with salty peanut butter is snatched from a Reese's peanut-butter cup, and the combination of peanut butter and sweet grapes (caramel sauce infused with red wine) is lifted directly from a peanut butter and jelly sandwich. I love to take desserts apart and then put the pieces back together in a new, fresh way. This has been a signature dessert at Tru from day one. The caramel sauce is a beautiful garnet red, fruity and tangy in flavor from the wine (but with no alcohol taste). Chocolate fudge and peanut butter make a rich, unctuous combination; the sauce lightens the flavors and weaves them together. Finish baking the fudge tarts the same day you plan to serve them.



INGREDIENTS

  • 2 egg yolks
  • 1/2 teaspoon salt
  • 1 1/2 cups red wine, Cabernet or another full-bodied wine
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon pure vanilla extract
  • 1 tablespoon heavy cream, or more as needed
  • 9 egg yolks
  • 1 quart (4 cups) half-and-half
  • 3/4 teaspoon pure vanilla extract
  • Equipment: an ice-water bath; an ice cream machine; at least 2 mini-muffin tins, 24 cups each; nonstick cooking spray
  • 1/2 vanilla bean, split lengthwise
  • 4 cups sugar
  • 8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
  • 7 eggs
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 3/4 cup sugar
  • 7 ounces bittersweet chocolate
  • 1/2 cup water
  • 1/2 cup peanut butter, preferably smooth

DIRECTIONS

Read Directions


NUTRITION

Calories00%
Cholesterol00%
Carbohydrates00%
Fat00%
Protein00%

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