Chocolate and Vietnamese Coffee Tart with Condensed Milk Ice Cream

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

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

Asia
Dessert
Vegetarian

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