Triple Chocolate Tart With Boozy Whipped Cream
Serves: 2
Lelia Marks
1 January 1970
Based on User reviews:
56
Spice
39
Sweetness
48
Sourness
44
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 tbsps
Light Brown Sugar (packed)5 tbsps
Unsalted Butter (melted)1 cup
Whole Milk1 cup
Heavy Cream (chilled)2 tbsps
Unsweetened Cocoa Powder2 tbsps
Cornstarch1 tsp
Pure Vanilla Extract2 tbsps
Bourbon2 tsps
SugarDirections:
1
Make crust: Preheat oven to 350°F with rack in middle
2
Pulse almonds with cookies and sugar in a food processor until almonds and cookies are finely ground
3
Add butter and pulse to combine, then press evenly onto bottom and up side of tart pan or 1-inch up side of springform pan (a dry measuring cup with a smooth bottom is very useful for pressing crumbs into an even layer)
4
Bake until set, 15 minutes
5
Cool on a rack 1 hour
6
Preheat oven to 350°F with rack in middle
7
Pulse almonds with cookies and sugar in a food processor until almonds and cookies are finely ground
8
Add butter and pulse to combine, then press evenly onto bottom and up side of tart pan or 1-inch up side of springform pan (a dry measuring cup with a smooth bottom is very useful for pressing crumbs into an even layer)
9
Bake until set, 15 minutes
10
Cool on a rack 1 hour
11
Make filling: Whisk together milk, cream, stout, sugar, cornstarch, and cocoa in a medium saucepan and bring to a boil over medium heat, whisking constantly, then briskly simmer, whisking constantly, 2 minutes
12
Remove from heat and whisk in chopped chocolate and vanilla until smooth
13
Pour chocolate custard into cooled tart shell and cover surface with plastic wrap or wax paper (to prevent a skin from forming) and chill until set, about 3 hours
14
Whisk together milk, cream, stout, sugar, cornstarch, and cocoa in a medium saucepan and bring to a boil over medium heat, whisking constantly, then briskly simmer, whisking constantly, 2 minutes
15
Remove from heat and whisk in chopped chocolate and vanilla until smooth
16
Pour chocolate custard into cooled tart shell and cover surface with plastic wrap or wax paper (to prevent a skin from forming) and chill until set, about 3 hours
17
Make cream topping: Beat cream, bourbon, sugar, and vanilla in a bowl with an electric mixer just until stiff peaks form
18
Spread whipped cream decoratively on top of pie
19
Garnish with chocolate shavings or dust with cocoa powder, if desired
20
Beat cream, bourbon, sugar, and vanilla in a bowl with an electric mixer just until stiff peaks form
21
Spread whipped cream decoratively on top of pie
22
Garnish with chocolate shavings or dust with cocoa powder, if desired