Fudge Tartlets with Peanut Butter Ice Cream and Cabernet Caramel - vanilla bean

Method

• Make the ice cream: Heat the half-and-half and vanilla bean in a saucepan over medium heat, stirring occasionally to make sure the mixture doesn't scorch on the bottom.
• When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat.
• Set the mixture aside to infuse for 10 to 15 minutes.
• Whisk together the egg yolks and sugar in a medium bowl.
• Whisking constantly, slowly pour the hot half-and-half mixture into the egg yolk mixture.
• Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon.
• At 160 degrees F, the mixture will give off a puff of steam.
• When the mixture reaches 180 degrees F, it will be thickened and creamy, like eggnog.
• Test it by dipping a wooden spoon into the mixture.
• Run your finger down the back of the spoon.
• If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet.
• When it is ready, quickly remove it from the heat.
• Immediately whisk in the peanut butter and whisk until smooth.
• Strain the mixture into a bowl to smooth it and remove the vanilla bean.
• Rest the bottom of the bowl in the ice bath and let the mixture cool, stirring often, for 2 hours.
• Freeze according to the directions of the ice cream machine.
• Make the crusts: In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flour and sugar.
• Add the butter and mix until coarse and sandy.
• Whisk the egg yolks, cream, and vanilla together.
• Add to the flour mixture and mix at low speed just until combined.
• If the mixture seems too dry, add another teaspoon of heavy cream.
• Turn the dough out onto a work surface and form into a disk.
• Wrap in plastic wrap and refrigerate for at least 1 hour, until ready to use.
• (The recipe can be made up to this point and keep refrigerated for up to 2 days.)
• Roll out the dough 1/8-inch thick on a lightly floured surface and cut out circles that are 2 inches larger in diameter than the mini-muffin cups.
• Spray the muffin tin well with nonstick cooking spray, then gently press the dough rounds into the cups, easing the dough completely into the cups.
• Smooth out the folds by pressing the dough against the sides and bottoms of the cups (the walls will become a little thicker).
• Use your fingers to form the rim of each tartlet into an even edge, pulling or cutting off extra bits of dough, if necessary.
• Spray the bottom-outside of another mini-muffin tin with nonstick spray and gently push it down into the tin with the dough rounds so that it "spoons" into the bottom cups.
• This will help prevent shrinkage during baking.
• Chill for 30 minutes.
• Heat the oven to 375 degrees F.
• Keeping the tins pressed together, turn them upside down on a sheet pan.
• Bake until the crusts are dry and golden but not brown, about 12 minutes.
• Let them cool upside down for 20 minutes, then invert the pans and carefully lift the top tin out, leaving the pastry cups in the bottom tin.
• Meanwhile, make the filling: Melt the chocolate and butter together in the top of a double boiler set over barely simmering water, stirring frequently.
• When melted, remove the mixture from the heat and whisk in the eggs, sugar, vanilla, and salt.
• Heat the oven to 350 degrees F.
• Pour the filling into the prebaked tart shells (still in their tins) and bake for 11 to 13 minutes, until the filling is set at the edges but still a little moist in the center.
• Meanwhile, make the caramel sauce: Pour the sugar into the center of a deep saucepan.
• Carefully pour 1/2 cup water around the sugar, trying not to splash any sugar onto the sides of the pan.
• Do not stir; gently draw your finger through the center of the sugar to moisten it.
• Over high heat, bring the mixture to a full boil and cook without stirring, swirling the pot occasionally to even out the color, until it is amber-caramel, 10 to 20 minutes.
• When the mixture is done, immediately remove the pot from the heat.
• Use a wooden spoon to slowly stir in the red wine.
• Set aside.
• When ready to serve, arrange the tarts on serving plates.
• Put a dollop of the sauce on the plate on 1 side of the tart and a small scoop of the ice cream on the other side.
• Serve immediately.