These tartlets may be small in diameter, but they’re big on deliciousness. Roasted walnuts are nestled into a creamy praline filling and baked in a crisp, chocolate sablle crust. As if that’s not enough, they’re served with rich, homemade espresso ice cream.
Times test kitchen director Donna Deane raved about this dessert after a recent evening at Hatfield’s in Los Angeles. “The chocolate in the crust with the praline filling is a great match,” she said. “The ice cream is well worth the extra time.”