Chocolate Custard Tartlets in Almond Cookie Crust with Saffron Ice Cream

Name: Chocolate Custard Tartlets in Almond Cookie Crust with Saffron Ice Cream
Yield: 6 Servings
Ingredients: 3 tablespoons whipping cream; 1/4 teaspoon crushed saffron threads; 1 1/2 pints vanilla ice cream, slightly softened; 1 1/3 cups whole milk; 5 ounces bittersweet or semisweet chocolate, chopped; 6 tablespoons sugar; 2 tablespoons plus 2 teaspoons cornstarch; 3 large egg yolks; 1 tablespoon unsalted butter; 3/4 teaspoon vanilla extract; 1 1/4 cups all purpose flour; 1/2 cup blanched slivered almonds; 2 1/2 tablespoons sugar; 1/2 teaspoon (generous) baking powder; 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes; 2 tablespoons whipping cream; 1 large egg yolk; Fresh mint sprigs

By Penelope CasasPhotographer Mark Thomas

September 30, 2005

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Recipe notes