Makes1 (9-inch) tart
- Active time: 20 min
Total time: 4 hrs (includes cooling)
This triple threat dessert offers three distinct textures and flavors: A nutty, crumbly crust is filled with a dark chocolate pudding enriched with bittersweet chocolate, cocoa, and chocolate stout, then topped with a billowy bourbon whipped cream.
INGREDIENTS:
For Crust:
-
1/2 cup unsalted roasted almonds (see Cooks’ Notes)
-
15 chocolate wafer cookies (such as Famous Chocolate Wafers; 4 oz)
-
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
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.
COOKS’ NOTES:
-
If you can’t find unsalted roasted almonds, buy whole raw almonds (with skins). Roast them in a rimmed sheet pan in a preheated 350°F oven until golden and fragrantly toasty (cut open an almond to see if the insides are golden), 8 to 10 minutes. Let cool completely.
-
Tart (without cream topping) can be made 1 day ahead and kept chilled, its surface covered with plastic wrap.
-
Whipped cream topping can be added 3 hours ahead and kept chilled, uncovered.
-
To make chocolate shavings, have a bar of bittersweet chocolate at room temperature. Holding the chocolate with a paper towel, pass a vegetable peeler over the edge or side of the bar. The chocolate will curl up like wood shavings.
