TRIPLE CHOCOLATE TART WITH BOOZY WHIPPED CREAM
Provided by Kay Chun
Categories Beer Bourbon Milk/Cream Food Processor Mixer Chocolate Dessert Bake Valentine's Day Mardi Gras Kentucky Derby Father's Day Almond Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 1 (9-inch) tart
Number Of Ingredients 23
Steps:
- Make crust:
- Preheat oven to 350°F with rack in middle.
- Pulse almonds with cookies and sugar in a food processor until almonds and cookies are finely ground.
- 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).
- Bake until set, 15 minutes. Cool on a rack 1 hour.
- 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.
- Remove from heat and whisk in chopped chocolate and vanilla until smooth.
- 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.
- Make cream topping:
- Beat cream, bourbon, sugar, and vanilla in a bowl with an electric mixer just until stiff peaks form. Spread whipped cream decoratively on top of pie.
- Garnish with chocolate shavings or dust with cocoa powder, if desired.
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