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Vanilla-Bourbon Milkshake With Pecan Tartlet



Pecan Tartlets: – 1 1/4 cups all-purpose flour – 1/2 teaspoon plus 1/8 teaspoon salt, divided – 1/2 teaspoon granulated sugar – 4 ounces cold unsalted California butter, diced – 1/4 cup ice water – 1 large egg – 1 cup light brown sugar – 1 tablespoon melted California butter – 1 teaspoon vanilla extract – 1 cup coarsely chopped pecans : – 24 cups California French vanilla ice cream – 3 cups California half and half – 3 cups bourbon whiskey – 2 tablespoons vanilla bean seeds – 3 cups whipped California whipped cream – 24 mint sprigs
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To make pecan tartlets, in the bowl of a food processor, combine flour, 1/2 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 a 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 a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time. Flatten dough into a disc and wrap in plastic. Refrigerate for at least 1 hour. (Dough may be stored, frozen, up to 1 month.)

While dough is chilling, whisk egg and brown sugar in a large bowl until smooth. Add melted butter, whisking to incorporate. Add 1/8 teaspoon salt, vanilla extract and pecans; stir well.

Preheat oven to 325°F. Spray a 24-hole miniature muffin pan lightly with cooking spray. On a floured work surface, roll dough into an evenly proportioned log about 1 1/2 inches in diameter. With a flour- dusted knife, cut log into 1/4-inch disks. Press a disk of dough into each hole of the muffin pan. With your fingers, gently work dough into the corners and completely up the sides of the holes, maintaining an even 1/8-inch thickness. Trim excess dough flush with the rim of the pan. Fill with pecan filling to slightly below rim of dough. Bake for 15-20 minutes or until filling is set and crust is lightly golden. Cool for about 10 minutes; invert pan to remove tartlets and cool on a wire rack. (Yield: 24 tartlets)

For each serving, to order, blend 1 cup ice cream, 2 tablespoons half-and-half, 2 tablespoons whiskey and 1/4 teaspoon vanilla seeds. Pour into a 1-pint Mason jar; garnish with 2 tablespoons whipped cream and 1 mint sprig. Serve with 1 pecan tartlet.

Recipe courtesy of Chef Brandon Gunther, Rocker Oysterfeller’s (Valley Ford, CA)