Sweet Testing: Whiskey Tart with Whiskey Whipped Cream

I know that I’ve mentioned before on this site that I love Baked, the New York—based bakery that has spawned a series of amazing dessert cookbooks, but I don’t know if I ever talked about my love of whiskey. Yep, that’s right, whiskey. I’m not a big drinker and, honestly, I didn’t even start consuming alcohol until a few years ago, but it was whiskey, friend of the Irish for centuries, that ended up converting me. I think it tastes a bit like ginger ale, but, really, I’m still pretty much a lightweight, so what do I know? I just like it. And whiskey and chocolate…even better! To further entice you into my whiskey world, I will add that this tart is not only delicious, but a cinch to make, so you can impress your friends and family with very little time and effort. Always a good thing! ~Erin

You can find the complete recipe after the jump.

From Baked Elements

  • 8 oz Shortbread cookies
  • 1 tbsp Sugar
  • 1/2 tsp Salt
  • 2 oz (half a stick) unsalted butter, melted
  • 3/4 cup Heavy cream
  • 1/2 cup Whole milk
  • 5 oz Good-quality dark chocolate (60 to 72 percent cacao), coarsely chopped
  • 4 oz Good-quality milk chocolate, coarsely chopped
  • 1 Large egg, plus 1 large egg yolk
  • 1 tbsp All-purpose flour
  • 2 tbsp Good-quality whiskey
  • Whiskey Whipped Cream*
  • Cocoa powder
Preheat the oven to 300° F and position a rack in the center. Lightly spray a 9-inch springform pan with nonstick cooking spray. In a food processor, pulse the cookies into very fine crumbs. (You should have approximately 1 3/4 cups.) Place the crumbs into a bowl, add the sugar and salt, and stir to combine. Pour the butter over the crumbs and mix with a fork until combined. Turn the mixture out into the prepared pan and press it into the bottom and up the sides using your fingers or the bottom of a metal measuring cup. Place the pan in the freezer for about 5 minutes, then place on a baking sheet, and bake until the crust is just dry to the touch but not browned, about 12 minutes. Remove from the oven and place on a wire rack to cool. Increase the oven temperature to 325 degrees F.

In a medium saucepan over medium-low heat, stir together the cream and milk. Bring the mixture just to a low simmer (bubbles will start to form around the edge of the pan) but do not scald or boil. Remove the pan from the heat, add both types of chocolate and whisk very gently until the mixture is completely smooth. Continue stirring to release excess heat. Set aside for 5 to 10 minutes, or until the mixture is only slightly warm. In a small bowl, lightly beat the egg, egg yolk, flour and whiskey. Add the egg mixture to the chocolate mixture and whisk until completely blended. Pour the filling into the tart shell and bake for 20 to 25 minutes or until the edges are slightly set but the middle is still slightly jiggly. Remove from the oven and transfer to a wire rack to cool for at least 15 minutes. Carefully remove the tart from the pan and let cool completely. Serve either at room temperature or directly from the refrigerator with a big dollop of Whiskey Whipped Cream and a dusting of cocoa powder (or a scoop of ice cream).
*Whiskey Whipped Cream
  • 1 1/4 cups Heavy cream
  • 2 tbsp Sugar
  • 1 to 2 tbsp Good-quality whiskey
Pour the cream into a chilled metal bowl and whisk vigorously for about 1 minute or until soft peaks form. Sprinkle the sugar and whiskey on top and continue whisking vigorously until stiff peaks form. Serve immediately.


Lorraine @ Not Quite Nigella said...

I'm not much of a whisky drinker at all but I have to say that this looks really good! :)

emily said...

That looks amazing, Erin! I'm going to have to try that...

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