Triple Chocolate Tart with Boozy Whipped Cream

Name: Triple Chocolate Tart with Boozy Whipped Cream
Yield: Makes 1 (9-inch) tart
Ingredients: 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; 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; 1 cup chilled heavy cream; 2 tablespoons bourbon; 2 teaspoons sugar; 1/4 teaspoon pure vanilla extract; 9-inch tart pan (1-inch deep with removable bottom) or 9-inch springform pan; Chocolate shavings or cocoa powder, optional

Kay ChunMakes 1 (9-inch) tartSource

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Triple Chocolate Tart with Boozy Whipped Cream

Ingredients

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

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

1 cup chilled heavy cream

2 tablespoons bourbon

2 teaspoons sugar

1/4 teaspoon pure vanilla extract

9-inch tart pan (1-inch deep with removable bottom) or 9-inch springform pan

Chocolate shavings or cocoa powder, optional

Method

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.

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.

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.