How to Make Milk Chocolate Tart and Ice Cream

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Test cook Elle Simone Scott bakes host Julia Collin Davison a decadent Milk Chocolate Crémeux Tart. Tasting expert Jack Bishop talks all about coconut products. Test cook Dan Souza makes host Bridget Lancaster the ultimate Sweet Cream Ice Cream.
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ABOUT US: The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook's Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK All-Access subscription for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques. Learn more at www.americastestkitchen.com/.
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Опубликовано:

7 май 2024

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Комментарии : 60

@carolyn7298 26 дней назад

Chocolate Tart 1:04 & 7:00 crust 7:22 the chocolate 9:51 tart & whipped cream 10:40 Julia loves a good pâte sucrée & profile 17:36 Ice cream

@kyle.smyle. 25 дней назад

Whipped cream mah lady?? YES PLEASE lol

@preciousowusu7743 26 дней назад

I love ice cream I eat it all year round.

@FishareFriendsNotFood972 26 дней назад

This is the perfect Valentines dessert

@elisaangel9789 26 дней назад

That looks super delicious. I'll give it a go.

@squintsyadams8463 26 дней назад

Elle is adorable.

@jenniferpatterson4964 17 дней назад

She’s the best. Ever see her and Dan together, chopping it up? They have EXCELLENT chemistry.❤

@WastrelWay 26 дней назад

I always wonder how this was made before the food processor was invented. Even more, I don't have a freezer big enough to put a 1/4 sheet pan into, so now what?

@DoutoraCozinha 23 дня назад

Use the fridge and let it there for more time. It’s to turn the butter cold/hard again. The freezer just makes it faster.

@chaeburger 26 дней назад

Shame that Jack didn't talk about coconut vinegar. It's a staple in Filipino cooking.

@montyollie 22 дня назад

More Jack B please!

@KJ4RMZ 25 дней назад

What can be used instead of the corn syrup in the ice cream recipe?

@bblodeuwedd 25 дней назад

Glucose syrup is a really good substitute

@debrascott8775 26 дней назад

Note to self: make a double batch...that barely filled the tart!

@JohnPMiller 23 дня назад

@@sean8563The tart goes in the refrigerator. It doesn't get baked again, so it doesn't expand.

@roberttelarket4934 25 дней назад

I can easily devour a full gallon of the ice cream in 1/2 hour!

@legendaryx590motherboard6 26 дней назад

Halfway through the first week back dieting and my discipline is being tested here.

@chappy675 26 дней назад

The magic of television! She poured the filling in the pie crust and it wasn’t even half full. It was about an inch from the top. She “refrigerated it for a couple of hours” and suddenly the finished product came out of the frig full right to the very top edge of the pie crust. Amazing!!!

@silentgreybox 26 дней назад

Even before that! The cheat cut is at 9:44 before it's put in the fridge.

@WastrelWay 26 дней назад

@@silentgreybox Sometimes you need to make more. All they have to do is say so.

@Scriblerlus 26 дней назад

If only they updated the recipe to reflect the fact that they don't have enough filling.

@malou8484 26 дней назад

They bought the final result at the bakery ! No more dividing line between the edge and the bottom

@leighalmond4128 25 дней назад

I saw that too! It's like did you not make enough!

@Zimzimhk 22 дня назад

The finished chocolate tart they showed at 9:51 has more filling than when she poured it in at 9:33, which didn't look like there was enough. I wonder if the recipe is correct? And also at 10:26, part of the lower edge of the crust had fallen off. I really wonder her "innovative" way of doing the bottom then the sides of the crust is really that good.

@snospmoht3252 26 дней назад

15:03 W-h-a-t?!? He just said coconut milk was made from hot water or hot milk with the unsweetened coconut. What kind of coconut milk brand uses MILK to make it? I played this back several times to make sure that I heard him correctly, then googled and found absolutely no mention of it EVER being made with milk. What is he talking about?!?

@roncoulter734 25 дней назад

He’s probably talking about canned coconut milk used in asian foods. I saw it used in Thailand, Korea, and Philippines, both savory dishes and desserts.

@snospmoht3252 25 дней назад

@@roncoulter734 Don't think so. He distinctly was telling us how canned coconut milk itself was made.

@sandrah7512 23 дня назад

I found that odd too. It seems to be coming from a mashup of information from a couple of old issues of ATK's Cook's Illustrated magazine. One was describing how to make a crude substitute of that sometimes hard to find "exotic ingredient" - coconut milk (this was 2005) by steeping dried and shredded unsweetened coconut in whole milk, blending it up, steeping again and straining out any solids, noting it was better for curries and stir fries than baked goods. They revisited the idea of a coconut milk substitute a few years later using only water and coconut, indicating it was only really good for soups. The second article was a taste test of coconut milk brands from 2007. This appears to be the origin of the "steeping equal parts of shredded coconut in either hot water or hot milk" as it's lifted right from the article. This article is still on their website (the online version is undated) even though their most recent tasting of coconut milks only refers to the coconut milk process as "shredding fresh coconut meat and pressing to extract liquid, sometimes adding a small amount of water to help the process." 🤷🏼‍♀

@snospmoht3252 23 дня назад

@sandrah7512 Ah! That makes it make sense then. Still a weird tossed off statement on his part but your research at least gives it some context. Thanks.

@thaddeusfelsberg9722 24 дня назад

I love ATK but the amount of gymnastics y’all do to keep your measurements in ounces instead of just using grams is intense… 7.5 oz of flour is 212 grams 2.67 ounces of powdered sugar is 75 grams

@sandrah7512 23 дня назад

There are gram measurements in the written recipe (linked).

@davidjones535 24 дня назад

Sugar , sugar , and more sugar !

@RIPMrAlwaysFirst 26 дней назад

First

@roberttelarket4934 25 дней назад

Craymoh is the correct pronunciation not cremeeyoh.

@chappy675 26 дней назад

3/8 teaspoon of salt. Really?!?🙄

@JulianSildenLanglo 26 дней назад

What's the problem?

@sandrah7512 24 дня назад

When asked in the recipe comments, much like yours and why not a 1/2 teaspoon of salt: “Yep, really! I tested it with both and found that 3/8ths of a teaspoon was preferable.” Andrea Geary, who developed this recipe for Cook’s Illustrated and ATK.

@JohnPMiller 23 дня назад

It actually tastes fine with just 5/16 teaspoons of salt.😂

@pebblesvonk8916 26 дней назад

Have to pay to get the recipe? No thanks!

@chaeburger 26 дней назад

You can also transcribe the recipe from the video for free. It takes time, but not money.

@QueenOfTheNorth65 26 дней назад

You can always cancel before the 14 day trial is up. I would guess that’s what most people do.

@QueenOfTheNorth65 26 дней назад

@@chaeburgerThat’s what I do.

@roberttelarket4934 25 дней назад

Julia and Bridget are really short.

@1sunrise1sunset 26 дней назад

I adore America's test kitchen but I absolutely can't stand seeing anyone handling food and they have long nails🤢 doctors,chefs and bakers should absolutely not have long nails😷