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. For more seasonal recipes, download the free Gourmet Live app and stay tuned to the Gourmet Live blog for the latest updates. /* if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "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,..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "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,..."); }); } */
Provided by @MakeItYours
Number Of Ingredients 17
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.
- 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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