Best Triple Chocolate Tart With Boozy Whipped Cream Recipes

Triple Chocolate Tart image

Provided by Chris from Kansas

Categories Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 10

30 chocolate wafer cookies
1/3 cup melted butter
2 tablespoons sugar
6 ounces semisweet chocolate, chopped
2/3 cup heavy cream
2 1/2 cups cold milk
2 envelopes whipped dessert topping mix
1 teaspoon vanilla
2 (3 ounce) packages chocolate flavor instant pudding and pie filling mix
chocolate curls (to garnish) (optional)

Steps:

Crust: Combine cookies and sugar in food processor.
Pulse until cookies are finely crushed.
Add melted butter in stream and process until crust is evenly moistened and begins to come together.
Press crumb mixture onto bottom and up side of 9-inch round pan with removable bottom.
Filling: Place chocolate in bowl.
Heat cream in medium-size saucepan just until simmering.
Pour over chocolate; let stand 2 minutes.
Stir until smooth.
Pour into bottom of prepared crust.
Refrigerate 30 minutes or freeze 10 minutes, until firm.
Beat together 1 cup of milk and the whipped topping mix in large bowl as per package directions.
Stir in vanilla.
Top with pudding mix and remaining milk; beat until well blended and consistency of sour cream.
Spread into tart shell, swirling top decoratively, if desired.
Refrigerate 30 minutes or until firm to the touch.
Garnish with chocolate curls.

Nutrition Facts : Calories 322.3, Fat 21.7, SaturatedFat 12.8, Cholesterol 39.1, Sodium 360.8, Carbohydrate 32.5, Fiber 3.4, Sugar 14.1, Protein 5.1

Triple Chocolate Tart with Boozy Whipped Cream image

Provided by Kay Chun

Yield Makes 1 (9-inch) tart

Number Of Ingredients 23

For crust:
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
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

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.