RECIPES

Vanilla-Bourbon Milkshake With Pecan Tartlet

Print

INGREDIENTS:

Pecan Tartlets:
1 1/4 cups all-purpose flour
1/2 teaspoon plus 1/8 teaspoon salt, divided
1/2 teaspoon granulated sugar
4 ounces cold unsalted California butter, diced
1/4 cup ice water
1 large egg
1 cup light brown sugar
1 tablespoon melted California butter
1 teaspoon vanilla extract
1 cup coarsely chopped pecans
:
24 cups California French vanilla ice cream
3 cups California half and half
3 cups bourbon whiskey
2 tablespoons vanilla bean seeds
3 cups whipped California whipped cream
24 mint sprigs

PER ORDER:

24 servings

DIRECTIONS:

To make pecan tartlets, in the bowl of a food processor, combine flour, 1/2 teaspoon salt and granulated sugar. Add diced butter; process until mixture resembles coarse meal, 8 to 10 seconds. With machine running, add 2 tablespoons ice water through feed tube in a slow, steady stream. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time. Flatten dough into a disc and wrap in plastic. Refrigerate for at least 1 hour. (Dough may be stored, frozen, up to 1 month.)

While dough is chilling, whisk egg and brown sugar in a large bowl until smooth. Add melted butter, whisking to incorporate. Add 1/8 teaspoon salt, vanilla extract and pecans; stir well.

Preheat oven to 325°F. Spray a 24-hole miniature muffin pan lightly with cooking spray. On a floured work surface, roll dough into an evenly proportioned log about 1 1/2 inches in diameter. With a flour- dusted knife, cut log into 1/4-inch disks. Press a disk of dough into each hole of the muffin pan. With your fingers, gently work dough into the corners and completely up the sides of the holes, maintaining an even 1/8-inch thickness. Trim excess dough flush with the rim of the pan. Fill with pecan filling to slightly below rim of dough. Bake for 15-20 minutes or until filling is set and crust is lightly golden. Cool for about 10 minutes; invert pan to remove tartlets and cool on a wire rack. (Yield: 24 tartlets)

For each serving, to order, blend 1 cup ice cream, 2 tablespoons half-and-half, 2 tablespoons whiskey and 1/4 teaspoon vanilla seeds. Pour into a 1-pint Mason jar; garnish with 2 tablespoons whipped cream and 1 mint sprig. Serve with 1 pecan tartlet.

Recipe courtesy of Chef Brandon Gunther, Rocker Oysterfeller’s, Valley Ford, Calif.

Browse By This Recipe's Dairy Ingredients:

To create a better experience for you, this website uses cookies and similar technologies to understand how you use our website,  To learn more about the technologies used and your choices, please read our Cookie Notice.   By clicking “Accept” you consent to our use of cookies.

Contact Us

Contact Us
Would you like to receive our email newsletters that provide exclusive information to new recipes, contest information, and more?
California Milk Advisory Board
2156 W. Grant Line Road, Suite 100
Tracy, CA 95377
(209) 883-6455
Skip to content