Best Triple Chocolate Tart With Boozy Whipped Cream Recipes

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.

Chocolate Cream Tart image

Provided by Martha Stewart

Yield Makes one 9-inch tart

Number Of Ingredients 14

8 ounces chocolate wafers (35 wafers), broken into pieces
6 tablespoons unsalted butter, melted
4 tablespoons granulated sugar
Pinch of salt
2 1/2 cups milk
4 large egg yolks
1/2 cup granulated sugar
1/4 cup cornstarch
4 ounces bittersweet chocolate (preferably 61 percent cacao), chopped
Pinch of coarse salt
1 teaspoon pure vanilla extract or bourbon
1 cup heavy cream, chilled
1/4 cup confectioners' sugar
Chocolate curls, for garnish

Steps:

Make the crust: Preheat oven to 350 degrees. In a food processor, pulse wafers until fine crumbs form. Add butter, sugar, and salt, and process until well combined. Press mixture firmly into bottom and up sides of a 9-inch fluted tart pan. Bake until crust is fragrant, about 15 minutes. Let cool completely on a wire rack.
Make the filling: In a medium saucepan, heat milk, egg yolks, sugar, and cornstarch over medium-high, whisking occasionally, until simmering. Reduce heat to medium and add chocolate. Continue to cook, stirring constantly, until bubbling and thick, 4 to 5 minutes (about 2 minutes after it comes to a boil). Add salt and remove from heat. Stir in vanilla or bourbon. Let cool about 10 minutes, whisking 2 or 3 times.
Pour custard into baked and cooled crust. Press a piece of plastic wrap directly on surface of custard. Refrigerate until filling is firm, 4 hours or up to 1 day.
Make the topping: With an electric mixer on medium-high speed, whisk cream just until soft peaks form. Add confectioners' sugar and whisk until stiff peaks form. Spread whipped cream over custard. Garnish tart with chocolate curls just before serving.