Fudge Tartlets with Peanut Butter Ice Cream and Cabernet Caramel
Recipe courtesy Gale Gand,
Show: Sweet Dreams
Episode: Just a Bite
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- Recipe categories: Dairy, Chocolate,
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Total Reviews: 4
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By KTandAL
Washington state
on December 23, 2011
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I have to agree I would skip the ice cream and the sauce. The tartlet was ok.
By hollixter_10649321
Blue Bell, PA
on September 13, 2011
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Excellent, BUT a few comments. First, don't bother making a homemade ice cream. Do what she did on the show, which is to mix peanut butter into a softened premium brand of ice cream like Haagen Dasz. I followed the pastry dough recipe to a T, but I couldn't get it to roll out thin enough. They were more like shortbread cups than tartlet shells. It tasted good, but wasn't easy to cut. I made half with the dough, but did the other half with the pre-made mini graham cracker crust shells. Now that was fabulous - and what a time saver! The fudge filling is outstanding - no changes there. The whole thing together looks super impressive and with these shortcuts, it's totally easy. Note: Make all of it a day in advance. The tartlets were nice and fudgy chewy after being stored in the refrigerator over night and I also thought the caramel wine sauce had a chance to set up better when it cooled too...
By starzlore_12843227
Munster, 53
on August 05, 2011
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The recipe as written is incorrect - it should read 2 cups of sugar in the caramel sauce.
By mcardona
city island, NY
on August 14, 2009
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I was looking for a great Peanut butter icecream recipe that used my leftover eggs yolks from my egg white omelets. I make Gelato all the time& when i saw this recipe Imade the icecream only from it and let me tell you it was wonderful. I used 2c. heavy cream and 2c. 2% milk instead of the half&half and I used chuncky peanut butter. The straining part was tricky but once I ran it through the sieve I scopped out the peanut bits & added them to the mixture to chill. This recipe is a keeper!