To prepare these miniature Roasted Grape Tartlettes with Ancho Chile Ice Cream, the grapes were mixed with sugar and a touch of cinnamon, roasted atop puff pastry rounds. My homemade ice cream featured condensed milk, Mexican vanilla, and smoky Ancho chilies. I originally wanted to toast the Ancho chilies but at the last minute decided to grind them untoasted, and this worked well as I really liked the textural effect of the little bits of chilies in the smooth creamy ice cream. Because I took all the seeds out of the chilies, the ice cream was sweet and flavorful, with just the tiniest hint of spice. This was a great compliment to the juicy grape tartlettes.
Ingredients:
ice cream
1/2 cup heavy cream
1/2 14 ounce can sweetened condensed milk
1 teaspoon Mexican vanilla
1 1/2 teaspoons ground dried Ancho chile
tartlettes:
2/3 sheet puff pastry
About 1 ½ cup red seedless grapes (7 per tartelette)
2 tablespoons sugar
¼ teaspoon cinnamon
1/2 egg whisked with a teaspoon of water for egg wash
Directions:
ice cream
Whip cream until soft peaks form with a mixer or an immersion blender. Fold in vanilla and slowly pour in the condense milk while continuing to mix until high peaks form. Pour in a freezable container and place in a freezer, stirring well after it has was mostly frozen and then freezing it until completely frozen for a few hours or overnight.
tartlettes:
Rinse the grapes and pat them dry well with paper towels. Mix sugar and cinnamon together. Coat the grapes with the cinnamon sugar mixture.
Cut 6 puff pastry rounds, using a cookie cutter or a glass. Arrange the grapes on top of the rounds. Brush the edges of the puff pastry with egg wash. Refrigerate for at least 15 minutes or until ready to bake.
Pre-heat the oven to 400°F degrees. Bake the tartelettes for about 15 minutes or until the crust is golden. Serve with Ancho Chile Ice Cream.
Check out the "Spicy Flavors of Autumn" Luxury Party post for the other recipes, more information, or to leave a comment!.
