Name: Chocolate and Vietnamese Coffee Tart with Condensed Milk Ice Cream
Yield: Makes two 10-inch tarts, about 12 servings
Cuisine: Asia
Ingredients: 6 large egg yolks; 12 ounces semisweet or bittersweet chocolate, chopped; ¼ cup Trimoline or sweetened condensed milk; 2 large eggs; ½ cup evaporated milk; ⅓ cup Vietnamese or Café du Monde ground coffee; 1¾ cups heavy cream; 1¾ cups all-purpose flour, plus more for dusting; Nonstick vegetable oil spray; ½ cup unsalted butter, at room temperature, plus more for greasing the pan; 1½ tablespoons brewed espresso or 2 teaspoons Trabelit coffee extract; 1 large egg; 1 cup confectioners’ sugar; ¼ teaspoon salt; ½ teaspoon salt; 2 cups whole milk; ¾ cup sweetened condensed milk; ¼ cup cocoa powder; ¼ cup almond flour; ½ cup sweetened condensed milk

Preparation info

Makes two 10 inch tarts, about
12
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

Beautifully dark and rich, this tart has a silky coffee ganache filling. The light, flaky crust is the perfect complement-not too sweet, but still chocolaty. If you don’t have time to make the sauce and ice cream, you can serve this with fresh whipped cream or good vanilla ice cream.

Ingredients

Condensed Milk Ice Cream

2 cups whole milk
½ teaspoon salt
6

Method

To make the ice cream: Warm the whole milk and salt in a medium saucepan over medium heat just until bubbles begin to form around the edges. Whisk the yolks until broken and add a third of the warm milk in a slow, steady stream, whisking constantly. Return that mixture to the saucepan and cook over low heat, stirring constantly, until the mixture is thick enough t