Vanilla-Bourbon Milkshake with Pecan Tartlet

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
24 servings

This milkshake is a treat in itself and paired with a pecan tartlet makes it even better.

Ingredients

Pecan Tartlets
1 ¼ cups all-purpose flour
½ tsp. + ⅛ tsp. salt, divided
½ tsp.  granulated sugar
4 oz. diced cold unsalted California butter
¼ cup ice water
1 large egg
1 cup light brown sugar
1 tbsp. melted California butter
1 tsp. vanilla extract
1 cup coarsely chopped pecans

Milkshake
24 cups California French vanilla ice cream
3 cups California half-and-half
3 cups bourbon whiskey
2 tbsp. vanilla bean seeds
3 cups whipped California whipped cream
24 mint sprigs

Steps

  1. To make pecan tartlets, in bowl of food processor, combine flour, ½ 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 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 small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time. Flatten dough into disc and wrap in plastic. Refrigerate for at least 1 hour. (Dough may be stored, frozen, up to 1 month.)
  2. While dough is chilling, whisk egg and brown sugar in large bowl until smooth. Add melted butter, whisking to incorporate. Add ⅛ teaspoon salt, vanilla extract and pecans; stir well.
  3. Preheat oven to 325°F. Spray 24-hole miniature muffin pan lightly with cooking spray. On floured work surface, roll dough into evenly proportioned log about 1 ½ inches in diameter. With flour- dusted knife, cut log into ¼-inch disks. Press disk of dough into each hole of muffin pan. With fingers, gently work dough into corners and completely up sides of holes, maintaining an even ⅛-inch thickness. Trim excess dough flush with rim of pan. Fill with pecan filling to slightly below rim of dough. Bake for 15 to 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 wire rack.
Source: California Milk Advisory Board

More From FoodService Director

Industry News & Opinion

Sodexo has appointed Cathy Desquesses as its chief people officer, the company announced on Friday.

Before joining Sodexo, Desquesses held multiple leadership roles in the human resources department at General Electric, where she worked for 20 years. Most recently, she was the global HR leader for GE Power Gas.

Desquesses will begin her new role on July 1 and will report to Sodexo CEO Denis Machuel. She will replace Juan Pablo Urruticoechea, who is moving into a new position at Sodexo.

Photo courtesy of Sodexo

Managing Your Business
woman in the kitchen alone

The #MeToo movement has turned sexual harassment into the top labor-related regulatory issue for all employers, triggering action from three out of four companies, according to a new survey on workforce concerns.

About two-thirds (66%) of employers rank the issue among their top two employment-related legal worries, even without a change in the pertinent laws and regulations, the canvass found.

What has changed, concluded surveyor Littler Mendelson, one of the nation’s largest labor-focused legal firms, are employee expectations and the social climate.

“No company...

Managing Your Business
Starbucks college campus

Noncommercial dining centers are often filled with their own Starbucks, Burger Kings, Panera Breads and dozens of other nationally recognized brands. Branded concepts, whether corporate brands or self-operated, offer diners familiar names, menu items, and a sense of place. This translates into more money spent and more diner loyalty for foodservice operators.

However, the success of branded concepts vary greatly. There can be significantly different results depending on whether noncommercial operators decide to franchise, lease or develop their own branded concepts. There’s no one-...

Menu Development
pizza oven

Wood-fired ovens take the biggest slice of the pie when it comes to pizza-cooking preference for consumers. Just fewer than half (45%) of consumers say they prefer a pizza cooked in a wood-fired oven compared to other oven cooking methods. Here are the styles of ovens pizza consumers prefer most.

Wood-fired oven 45% Gas oven 13% Electric oven 11% Grilled 4% Coal oven 4% No preference 23%

Source: Technomic 2018 Pizza Consumer Trend Report , powered by Ignite

Photo courtesy of Thinkstock

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code