Archive for the ‘Triple Chocolate Tart’ Category

Published in Gourmet Live 02.09.11

Makes1 (9-inch) tart

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.

Ingredients

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

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

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

Directions:

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.

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.

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.

Photo: Chris Gentile

Recipe by Kay Chun, with Food Styling by Paul Grimes