Triple Chocolate Tart With Boozy Whipped Cream Recipes

TRIPLE CHOCOLATE TART WITH BOOZY WHIPPED CREAM

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.

TRIPLE CHOCOLATE TART

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.