Name: Warm Chocolate Tarts with Pink Peppercorn Ice Cream
Yield: Makes 8
Ingredients: 1/3 cup sliced almonds (about 1 1/4 ounces); 3/4 cup (1 1/2 sticks) unsalted butter, room temperature; 3/4 cup powdered sugar; 1 large egg; 2 1/4 cups all purpose flour; 3/4 teaspoon salt; 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped; 6 tablespoons (3/4 stick) unsalted butter; 4 large eggs; 1/2 cup sugar; 2 1/2 tablespoons all purpose flour; Pink Peppercorn Ice Cream

Pat Kyofski of Brooklyn, New York, writes: "I have a huge sweet tooth, so you can imagine my delight when my friends told me they were taking me to ChikaLicious, a dessert bar in the East Village, for my birthday. We all ordered something different, but soon found that one chocolate tart with pink peppercorn ice cream wasn't enough. Would chef Chika Tillman share the recipe?"

At the restaurant, the tart is also served with a red wine sauce. The dough needs to chill overnight, so start preparing it a day ahead.

Recipe notes

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