Chocolate Bourbon Tart With Sweet Habanero Spiced Nut Crust Recipes

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MAPLE NUT TART WITH A CHOCOLATE WHISKEY MOUSSE



Maple Nut Tart with a Chocolate Whiskey Mousse image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 4 servings

Number Of Ingredients 22

Nonstick cooking spray
1/4 cup hazelnuts
2 tablespoons granulated sugar
1 sleeve graham crackers
4 tablespoons unsalted butter, melted
1/4 cup packed brown sugar
1 teaspoon vanilla bean paste
Pinch salt
3 large eggs
8 ounces bacon, diced, cooked and drained plus 2 teaspoons reserved grease
1/2 cup maple syrup
1 cup chopped hazelnuts
1 cup chopped pecans
One 8-ounce package cream cheese, softened
3/4 cup heavy cream
3/4 cup confectioners' sugar
1/4 cup cocoa powder
3 tablespoons bourbon
1 teaspoon vanilla bean paste
Pinch salt
1 small block semisweet chocolate, shaved into curls
Mint leaves, for garnish

Steps:

  • Preheat the oven to 350 degrees F. Spray the tart shells with cooking spray and set aside.
  • For the crust: Place the hazelnuts, granulated sugar and graham crackers in a food processor and pulse until it looks like cornmeal. Add the butter, a little at a time, pulsing until the mixture comes together. Divide among the tart shells and press up the sides, making sure the crust is tightly packed.
  • For the filling: In a large bowl, mix together the brown sugar, vanilla bean paste, salt and eggs. Add the bacon grease and maple syrup; mix to combine. Stir in the hazelnuts and pecans.
  • Sprinkle the hazelnuts and pecans onto the bottoms of the crusts. Pour the syrup mixture over the nuts. Sprinkle the tops with bacon. Bake until set, about 25 minutes. Let cool.
  • For the mousse: In the bowl of a stand mixer fitted with the whip attachment, whip the cream cheese for 30 seconds to aerate it. Add the cream, confectioners' sugar, cocoa powder, bourbon, vanilla bean paste and salt and whip until light and fluffy. Taste and add more cocoa powder if desired.
  • Pop the cooled tarts out of the pan and place on individual plates. Spoon the mousse into small dishes, garnish with chocolate curls and mint leaves, and serve on the side.

FAVORITE CHOCOLATE-BOURBON PECAN TART



Favorite Chocolate-Bourbon Pecan Tart image

I grew up in Louisiana where, as in most of the South, pecan pie is a staple. This tart variation is extra good because it includes chocolate. I decided to up the decadence even more by adding bourbon and drizzling some caramel on top. -Amber Needham, San Antonio, Texas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 10

Pastry for single-crust pie (9 inches)
1/2 cup semisweet chocolate chips
2 large eggs, room temperature
3/4 cup dark corn syrup
1/2 cup sugar
1/4 cup butter, melted
2 tablespoons bourbon
1/4 teaspoon salt
1 cup pecan halves, toasted
1/4 cup hot caramel ice cream topping

Steps:

  • Preheat oven to 375°. On a lightly floured surface, roll dough to a 12-in. circle. Press onto bottom and up sides of an ungreased 11-in. tart pan with removable bottom. Sprinkle with chocolate chips., Beat eggs, corn syrup, sugar, butter, bourbon and salt. Stir in pecans. Pour over chocolate chips. Bake until center is just set and crust is golden brown, 30-35 minutes. , Cool on a wire rack. Cut into slices. Serve with caramel topping.

Nutrition Facts : Calories 357 calories, Fat 20g fat (9g saturated fat), Cholesterol 61mg cholesterol, Sodium 250mg sodium, Carbohydrate 43g carbohydrate (32g sugars, Fiber 2g fiber), Protein 4g protein.

CHOCOLATE BOURBON PECAN PIE



Chocolate Bourbon Pecan Pie image

Kentucky bourbon gives a kick to this Southern classic.

Provided by ANITAL

Categories     Desserts     Pies     Pecan Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 10

1 (9 inch) pie shell
1 cup white sugar
1 cup light corn syrup
½ cup butter
4 eggs, beaten
¼ cup bourbon
1 teaspoon vanilla extract
¼ teaspoon salt
6 ounces semisweet chocolate chips
1 cup chopped pecans

Steps:

  • Preheat oven to 325 degrees F (165 degrees F).
  • In a small saucepan combine sugar, corn syrup, and butter or margarine. Cook over medium heat, stirring constantly, until butter or margarine melts and sugar dissolves. Cool slightly.
  • In a large bowl combine eggs, bourbon, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell.
  • Bake in preheated oven for 50 to 55 minutes, or until set and golden. May be served warm or chilled.

Nutrition Facts : Calories 647.3 calories, Carbohydrate 79.9 g, Cholesterol 123.5 mg, Fat 35.4 g, Fiber 2.7 g, Protein 6.1 g, SaturatedFat 13.5 g, Sodium 319.5 mg, Sugar 49 g

CHOCOLATE BOURBON TART WITH SWEET HABANERO SPICED NUT CRUST



Chocolate Bourbon Tart with Sweet Habanero Spiced Nut Crust image

Provided by Food Network

Categories     dessert

Time 4h30m

Yield 10 to 12 servings

Number Of Ingredients 17

Nonstick cooking spray, for the pan
6 tablespoons unsalted butter
1/2 habanero chile, seeds and ribs removed, minced
1 cup all-purpose flour
3/4 cup chopped walnuts, plus more for sprinkling
1/4 cup brown sugar
1/2 teaspoon kosher salt
12 ounces semisweet chocolate, chopped
3/4 cup heavy whipping cream
3 tablespoons bourbon
1/2 teaspoon vanilla extract
8 ounces white candy melts
5 tablespoons coconut oil
4 ounces orange candy melts
Small red dragees, for sprinkling
Gold edible glitter, for dusting
2 cups sweetened whipped cream, for dolloping

Steps:

  • For the crust: Preheat the oven to 350 degrees F. Lightly spray an 11-by-7-inch tart pan with a removable bottom with nonstick cooking spray.
  • Add the butter and habanero to a small saucepan and place it over medium heat. Cook, swirling the pan occasionally, to melt the butter, then turn off the heat and let cool to room temperature.
  • Pulse together the flour, walnuts, brown sugar and salt in a food processor. With the processor running, drizzle in the butter until the mixture comes together. Press the mixture into the prepared tart pan. Bake until the crust is lightly golden and feels firm to the touch, 10 to 12 minutes. Let cool completely before filling.
  • For the filling: Place the chocolate in a heatproof bowl and set aside. Add the cream and bourbon to a small saucepan and heat to simmer. Pour the hot cream mixture over the top of the chocolate and let stand 3 to 5 minutes, then stir until all the chocolate is melted and the mixture is smooth. Stir in the vanilla until incorporated. Pour the ganache into the tart shell. Let cool at room temperature until set, about 4 hours, or chill in the refrigerator for at least 2 hours.
  • For the decoration: Line a sheet tray with a silicone mat. Melt the white candy melts along with 3 tablespoons coconut oil over a double boiler or in the microwave at 30-second intervals. Do the same with the orange candy melts and the remaining 2 tablespoons coconut oil in a separate bowl. Pour the white chocolate in an even layer onto the silicone mat, then use an offset spatula to spread into a thin even layer. Drizzle the orange chocolate over the top of the white. Using a skewer or toothpick, swirl the orange into the white chocolate. Sprinkle with additional chopped walnuts, red dragrees and gold edible glitter. Let cool until set, about 1 hour at room temperature or 12 to 15 minutes in the refrigerator. Remove the mat from the sheet tray and break the candy into shards. Top the tart with sweetened whipped cream and candy shards before serving.

CHOCOLATE-BOURBON TART WITH CURRANTS AND ORANGE CUSTARD SAUCE



Chocolate-Bourbon Tart with Currants and Orange Custard Sauce image

Categories     Bourbon     Chocolate     Fruit     Dessert     Bake     Thanksgiving     Currant     Orange     Winter     Bon Appétit

Yield Serves 12

Number Of Ingredients 20

Crust
Nonstick vegetable oil spray
1 1/3 cups ground chocolate wafer cookies
1/4 cup (1/2 stick) butter, melted
For Filling:
2/3 cup dried currants
3 tablespoons plus 1 teaspoon bourbon
1/3 cup dark corn syrup
3 large egg yolks
3/4 cup half and half
9 ounces bittersweet (not unsweetened) chocolate, finely chopped
1/4 teaspoon ground nutmeg
1/2 cup chilled whipping cream
Bittersweet chocolate curls
Powdered sugar
For Orange Custard Sauce:
1 1/2 cups half and half
6 tablespoons sugar
6 large egg yolks
1 teaspoon grated orange peel

Steps:

  • For Crust:
  • Preheat oven to 350° F. Spray vegetable oil spray on 9-inch-diameter tart pan with removable bottom. Combine ground cookies and butter in processor; blend until very moist crumbs form. Using plastic wrap as aid, press crumbs firmly onto sides, then bottom of prepared pan. Chill 15 minutes. Bake until set, about 8 minutes. Cool.
  • For Filling:
  • Mix currants and bourbon in heavy small saucepan. Bring to simmer over low heat. Cover and set aside. Whisk corn syrup and egg yolks in medium bowl. Bring half and half to simmer in another heavy small saucepan. Gradually whisk half and half into yolk mixture. Return mixture to same saucepan and stir over medium-low heat until custard thicken and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Pour into large bowl. Add chopped bittersweet chocolate and nutmeg, whisk until melted and smooth. Mix in currants and bourbon. Chill just until cool, stirring occasionally, about 15 minutes. Whip cream in medium bowl to stiff peaks. Fold cream into chocolate mixture. Transfer filling to crust. Chill until firm, at least 4 hours or overnight.
  • Gently press up tart pan bottom to loosen tart. Remove pan sides. Transfer tart to platter. Top with chocolate curls. Sift powdered sugar over. Serve with Orange Custard Sauce.
  • For Orange Custard Sauce:
  • Bring half and half to simmer in heavy medium saucepan. Whisk sugar and yolks in small bowl. Gradually whisk in hot half and half. Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Strain into bowl. Mix in peel. Cover and refrigerate until cold. (Can be prepared 2 days ahead. Keep refrigerated.) Makes about 1 1/2 cups.

SPICED BOURBON WITH RED WINE



Spiced Bourbon with Red Wine image

Provided by Food Network Kitchen

Categories     beverage

Time 15m

Yield 2 spiced bourbons

Number Of Ingredients 0

Steps:

  • Combine 1/2 cup each sugar and water, 4 allspice berries, 1 star anise pod and 4 slices fresh ginger in a saucepan and bring to a boil, stirring occasionally. Let cool, then strain. Shake 3 ounces bourbon, 2 ounces apple cider, 1 ounce each of the spiced syrup, orange juice and lemon juice and 3 dashes of orange bitters in a shaker with ice; strain into 2 glasses filled with ice. Top each with 1/4 cup red wine. Garnish with cinnamon sticks.

MACADAMIA NUT CRUST



Macadamia Nut Crust image

Provided by Alton Brown

Categories     dessert

Time 35m

Yield 1 (9 to 10-inch) pie or cheesecake crust

Number Of Ingredients 6

5 ounces (approximately 1 1/4 cups) roasted macadamia nuts, ground
1/2 cup panko (Japanese-style bread crumbs)
1/4 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
3 tablespoons butter, melted

Steps:

  • In a medium mixing bowl, combine the nuts, panko, sugar, flour, and salt. Add the melted butter and stir to combine.
  • Press the mixture into the bottom of a 9 or 10-inch cake, pie, or springform pan as a crust for a cheesecake or cream pie. Bake according to instructions for cheesecake or pie. If baking for a precooked pie filling, preheat the oven to 375 degrees F. Place on the center rack of the oven and bake for 20 to 25 minutes.

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