Triple Chocolate Tart With Boozy Whipped Cream Recipe

Name: Triple Chocolate Tart With Boozy Whipped Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup unsalted roasted almonds (see Cooks' Notes); 15 chocolate wafer cookies (such as Famous Chocolate Wafers; 4 ounces); 2 tablespoons packed light brown sugar; 5 tablespoons unsalted butter, melted; 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; 1 cup chilled heavy cream; 2 tablespoons bourbon; 2 teaspoons sugar; 1/4 teaspoon pure vanilla extract; 9-inch tart pan (1-inch deep with removable bottom) or 9-inch springform pan; Chocolate shavings or cocoa powder, optional

Servings: persons

1/2 cup unsalted roasted almonds (see Cooks' Notes)
15 chocolate wafer cookies (such as Famous Chocolate Wafers; 4 ounces)
2 tablespoons packed light brown sugar
5 tablespoons unsalted butter, melted
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
1 cup chilled heavy cream
2 tablespoons bourbon
2 teaspoons sugar
1/4 teaspoon pure vanilla extract
9-inch tart pan (1-inch deep with removable bottom) or 9-inch springform pan
Chocolate shavings or cocoa powder, optional

1
Preheat oven to 350u00b0F 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. Cool on a rack 1 hour.
5
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.
6
Remove from heat and whisk in chopped chocolate and vanilla until smooth.
7
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.
8
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.
9
Garnish with chocolate shavings or dust with cocoa powder, if desired.

2978

kcal

Calories

188

Fat

290

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 cup unsalted roasted almonds (see Cooks' Notes), 15 chocolate wafer cookies (such as Famous Chocolate Wafers; 4 ounces), 2 tablespoons packed light brown sugar, 5 tablespoons unsalted butter, melted, and more.

Yes, Triple Chocolate Tart With Boozy Whipped Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Triple Chocolate Tart With Boozy Whipped Cream

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