Mint Semifreddo Tartlets

SERVINGS: Makes 6 tartlets

INGREDIENTS

For the crust:

• 1 ¼ cup famous chocolate wafers (about 22), crushed

• 3 tablespoon sugar

• pinch salt

• 5 tablespoons melted butter

For the filling:

• 1 ¼ cups milk

• 1 bunch mint leaves, washed and picked

• 3 egg yolks

• ½ cup plus 2 tablespoons sugar

• ¼ teaspoon mint extract

• ¾ cups and 2 tablespoons heavy cream

PREPARATION

For the crust:

1. Spray each tart pan with cooking spray and line bottoms with parchment paper.

2. Combine all ingredients in a medium bowl. Press a heaping quarter cup of the crumb mixture into each tart pan, up the sides and bottoms.

3. Freeze until ready to use.

For the filling:

1. Combine milk and mint in a medium saucepan and bring to a simmer. Turn off heat, cover and steep for 30 minutes. Strain and discard mint.

2. Combine egg yolks and sugar and beat with a whisk until pale yellow and thick. Return milk to a simmer. To temper, or warm the egg yolks, whisk in a little of the hot milk, about ¼ cup, then a little more. Gradually whisk in the rest of the milk into the eggs. Return the entire mixture to the saucepan.

3. Carefully cook over medium low heat, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon (it should hold a line drawn by your finger), 6-8 minutes.

4. Pour through a sieve into the bowl set over ice. Stir until cooled. Add mint extract.

5. Whip cream to stiff peaks. Fold into milk mixture.

6. Spoon into frozen tart shells. Return to freezer. Freeze for at least 1 hour.