Chocolate-Bourbon Tart With Currants And Orange Custard Sauce
Serves: 6
Cecile Bahringer
1 January 1970
Based on User reviews:
52
Spice
53
Sweetness
45
Sourness
44
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
2 cup
Currants (dried)3 tbsp
Bourbon6 large
Egg Yolk1 tsp
Ground Nutmeg1 cup
Whipping Cream (chilled)6 tbsps
Sugar1 tsp
Orange Peel (grated)Directions:
1
For Crust: Preheat oven to 350° F
2
Spray vegetable oil spray on 9-inch-diameter tart pan with removable bottom
3
Combine ground cookies and butter in processor; blend until very moist crumbs form
4
Using plastic wrap as aid, press crumbs firmly onto sides, then bottom of prepared pan
5
Chill 15 minutes
6
Bake until set, about 8 minutes
7
Cool
8
Preheat oven to 350° F
9
Spray vegetable oil spray on 9-inch-diameter tart pan with removable bottom
10
Combine ground cookies and butter in processor; blend until very moist crumbs form
11
Using plastic wrap as aid, press crumbs firmly onto sides, then bottom of prepared pan
12
Chill 15 minutes
13
Bake until set, about 8 minutes
14
Cool
15
For Filling: Mix currants and bourbon in heavy small saucepan
16
Bring to simmer over low heat
17
Cover and set aside
18
Whisk corn syrup and egg yolks in medium bowl
19
Bring half and half to simmer in another heavy small saucepan
20
Gradually whisk half and half into yolk mixture
21
Return mixture to same saucepan and stir over medium-low heat until custard thicken and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil)
22
Pour into large bowl
23
Add chopped bittersweet chocolate and nutmeg, whisk until melted and smooth
24
Mix in currants and bourbon
25
Chill just until cool, stirring occasionally, about 15 minutes
26
Whip cream in medium bowl to stiff peaks
27
Fold cream into chocolate mixture
28
Transfer filling to crust
29
Chill until firm, at least 4 hours or overnight
30
Gently press up tart pan bottom to loosen tart
31
Remove pan sides
32
Transfer tart to platter
33
Top with chocolate curls
34
Sift powdered sugar over
35
Serve with Orange Custard Sauce
36
Mix currants and bourbon in heavy small saucepan
37
Bring to simmer over low heat
38
Cover and set aside
39
Whisk corn syrup and egg yolks in medium bowl
40
Bring half and half to simmer in another heavy small saucepan
41
Gradually whisk half and half into yolk mixture
42
Return mixture to same saucepan and stir over medium-low heat until custard thicken and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil)
43
Pour into large bowl
44
Add chopped bittersweet chocolate and nutmeg, whisk until melted and smooth
45
Mix in currants and bourbon
46
Chill just until cool, stirring occasionally, about 15 minutes
47
Whip cream in medium bowl to stiff peaks
48
Fold cream into chocolate mixture
49
Transfer filling to crust
50
Chill until firm, at least 4 hours or overnight
51
Gently press up tart pan bottom to loosen tart
52
Remove pan sides
53
Transfer tart to platter
54
Top with chocolate curls
55
Sift powdered sugar over
56
Serve with Orange Custard Sauce
57
For Orange Custard Sauce: Bring half and half to simmer in heavy medium saucepan
58
Whisk sugar and yolks in small bowl
59
Gradually whisk in hot half and half
60
Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil)
61
Strain into bowl
62
Mix in peel
63
Cover and refrigerate until cold
64
(Can be prepared 2 days ahead
65
Keep refrigerated
66
) Makes about 1 1/2 cups
67
Bring half and half to simmer in heavy medium saucepan
68
Whisk sugar and yolks in small bowl
69
Gradually whisk in hot half and half
70
Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil)
71
Strain into bowl
72
Mix in peel
73
Cover and refrigerate until cold
74
(Can be prepared 2 days ahead
75
Keep refrigerated
76
) Makes about 1 1/2 cups