Yes, Omaha Steaks makes Caramel Apple Tartlets! As a chef I was skeptical as to how good they could be, since this is a company known for its delicious cuts of beef and not tasty sweets.
I cooked these caramel apple tartlets for a small dinner party on a Friday night. These little bundles baked up with a very nice flaky crust, the caramel topping and apple filling was piping hot and they looked absolutely homemade and smelled fantastic and were, do I say it…seriously tasty!
When I revealed that the dessert was actually made by Omaha Steaks, there were many disbelievers in the bunch, but when shown an empty box of apple tartlets seemed to enlighten them.
Ultimately, these tartlets were truly a pleasant surprise and perfect for a dinner party. The baking is simple and in less than 20 minutes you have a dessert that’s very satisfying.
I topped each apple tartlet with homemade vanilla bean ice cream and a sprig of fresh mint!
Vanilla Bean Ice Cream
Makes about 5 cups
• 2 cups whole milk
• 2 cups heavy cream
• 1 cup granulated sugar, divided
• pinch sea or kosher salt
• 1 whole vanilla bean, halved and seeds scraped
• 5 large egg yolks
• 1½ teaspoons pure vanilla extract
1. In a medium saucepan set over medium-low heat, whisk together the milk, cream, half of the sugar, salt and the scraped vanilla beans and the pod. Bring the mixture just to a boil.
2. While the milk/cream mixture is heating, combine the yolks and remaining sugar in a medium bowl. Using a hand mixer on low speed or whisk, beat until mixture is pale and thick.
3. Once the milk/cream mixture has come to a slight boil, whisk about 1/3 of the hot mixture into the yolk/sugar mixture to temper the eggs. Add another 1/3 of the mixture and return the combined mixture to the remaining 1/3 in the saucepan. Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon. This custard mixture must NOT boil or the yolks will overcook – the process should only take a few minutes.
4. Pour the mixture through a fine mesh strainer (discard the vanilla pod) and bring to room temperature. Stir in the vanilla. Cover and refrigerate at least 2 hours, or overnight.
5. Whisk mixture together again and pour into the mixing bowl of your favorite ice cream maker. (Check your machine’s instructions for proper amount of liquid.) Turn unit on and let mix until thickened, about 40 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Sugar Garnish (optional)
• One cup sugar.
• Pour into a saute pan. Place over a medium high heat and let melt. No need to stir. Once the sugar begins to caramelize swirl the pan to incorporate any bits that have now yet melted.
• Turn off the heat and let the sugar cool in the pan for 2-3 min.
• Lightly oil a non- porous work surface (metal table, marble, sheet tray)
• Using a spoon or a fork drizzle some of the sugar on the prepared work surface in a decorative patters.
• Once the sugar has set, carefully remove the sugar designs and use for a dessert garnish.
Note: Be very careful with this garnish, as the sugar will be scolding hot.
Provided by: Chef Franco Lania