Chocolate and Whiskey Tart

 

Recipe

-courtesy of me-

Crust:

1.5 cups unbleached all purpose flour

3 tbsp sugar

pinch of kosher salt

1/2 cup walnuts

-Pulse all these ingredients in a food processor until the walnuts are finely ground-

Add 1 stick of cold butter, cut into pieces, and pulse again until the mixture resembles coarse crumbs.

Whisk 1 large egg yolk with 2 tbsp ice water and 1 tsp of vanilla. Stream into the running food processor until the dough just comes together. 

Turn out onto a board and shape into a flat disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.

After 30 minutes in fridge, press (no need to roll it out) into a 9-10 inch tart pan with a removable bottom. Prick the bottom of the crust with a fork and bake at 375º for 22 minutes. Remove from oven and let cool. Reduce the oven to 325º.

Now make yo fillin'!

Filling:

1 cup heavy cream

1/2 cup skim milk

2-3 tbsp Jameson Irish Whiskey

1 tbsp vanilla extract

8 ounces chocolate (I used half semi-sweet and half unsweetened)

1/4 cup sugar (I use organic, but I don't think it really matters)

2 large eggs, at room temperature, beaten

 -Heat the cream, milk, whiskey, and vanilla on the stove top until just bubbly around the edges. Remove the pot from the heat and add your chocolate (chopped up, obviously.)

Stir to combine until the chocolate is melted. Whisk in the sugar.

Let the mixture cool for several minutes. You don't want to scramble your eggs. 

Once the mixture is cool, add the eggs and whisk to combine everything.

Pour the mixture into the cooled tart crust and bake at 325º for 26-30 minutes. If the top begins to crack, it's getting over-baked. If after 30 minutes it's still super jiggly, keep it in the oven for 5 minute increments until it's just set. Oven temps are tricky, you just have to watch it.

Sprinkle the tart with smoked grey salt once it comes out. Let it cool completely before serving.

The smoked salt plays really nicely off of the peppery whiskey. I'm pretty happy with this recipe.

♥