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Triple Chocolate Tart with Boozy Whipped Cream

Makes1 (9-inch) tart
  • Active time: 20 min
    Total time: 4 hrs (includes cooling)
This triple threat dessert offers three distinct textures and flavors: A nutty, crumbly crust is filled with a dark chocolate pudding enriched with bittersweet chocolate, cocoa, and chocolate stout, then topped with a billowy bourbon whipped cream.
Published in Gourmet Live 02.09.11

INGREDIENTS:

For Crust:

  • 1/2 cup unsalted roasted almonds (see Cooks’ Notes)
  • 15 chocolate wafer cookies (such as Famous Chocolate Wafers; 4 oz)
  • 2 tablespoons packed light brown sugar
  • 5 tablespoons unsalted butter, melted

For Filling:

  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1/2 cup chocolate stout, preferably double chocolate stout (to measure, tilt cup and pour it slowly down side of a liquid measuring cup, then let foam dissipate or skim it off)
  • 2 tablespoons packed light brown sugar
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons cornstarch
  • 2 ounces good-quality bittersweet chocolate (60 - 62% cacao), finely chopped
  • 1/2 teaspoon pure vanilla extract

For Cream Topping:

  • 1 cup chilled heavy cream
  • 2 tablespoons bourbon
  • 2 teaspoons sugar
  • 1/4 teaspoon pure vanilla extract

EQUIPMENT:

  • 9-inch tart pan (1-inch deep with removable bottom) or 9-inch springform pan

ACCOMPANIMENT:

  • chocolate shavings or cocoa powder, optional

INSTRUCTIONS:

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.

COOKS’ NOTES:

  • If you can’t find unsalted roasted almonds, buy whole raw almonds (with skins). Roast them in a rimmed sheet pan in a preheated 350°F oven until golden and fragrantly toasty (cut open an almond to see if the insides are golden), 8 to 10 minutes. Let cool completely.
  • Tart (without cream topping) can be made 1 day ahead and kept chilled, its surface covered with plastic wrap.
  • Whipped cream topping can be added 3 hours ahead and kept chilled, uncovered.
  • To make chocolate shavings, have a bar of bittersweet chocolate at room temperature. Holding the chocolate with a paper towel, pass a vegetable peeler over the edge or side of the bar. The chocolate will curl up like wood shavings.
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