-
1
Preheat oven to 350 F. Spray vegetable oil spray on 9-inch-diameter tart pan with removable bottom.
-
2
Combine ground cookies and butter in processor; blend until very moist crumbs form.
-
3
Using plastic wrap as aid, press crumbs firmly onto sides, then bottom of prepared pan.
-
4
Chill 15 minutes.
-
5
Bake until set, about 8 minutes.
-
6
Cool.
-
7
Mix currants and bourbon in heavy small saucepan.
-
8
Bring to simmer over low heat.
-
9
Cover and set aside.
-
10
Whisk corn syrup and egg yolks in medium bowl.
-
11
Bring half and half to simmer in another heavy small saucepan.
-
12
Gradually whisk half and half into yolk mixture.
-
13
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).
-
14
Pour into large bowl.
-
15
Add chopped bittersweet chocolate and nutmeg, whisk until melted and smooth.
-
16
Mix in currants and bourbon.
-
17
Chill just until cool, stirring occasionally, about 15 minutes.
-
18
Whip cream in medium bowl to stiff peaks.
-
19
Fold cream into chocolate mixture.
-
20
Transfer filling to crust.
-
21
Chill until firm, at least 4 hours or overnight.
-
22
Gently press up tart pan bottom to loosen tart.
-
23
Remove pan sides.
-
24
Transfer tart to platter.
-
25
Top with chocolate curls.
-
26
Sift powdered sugar over.
-
27
Serve with Orange Custard Sauce.
-
28
Bring half and half to simmer in heavy medium saucepan.
-
29
Whisk sugar and yolks in small bowl.
-
30
Gradually whisk in hot half and half.
-
31
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).
-
32
Strain into bowl.
-
33
Mix in peel.
-
34
Cover and refrigerate until cold.
-
35
(Can be prepared 2 days ahead.
-
36
Keep refrigerated.)
