75 min
Bittersweet Chocolate Bourbon Tart
Recipe GLPR113fc4a9b03022
An elegant dessert featuring a rich cocoa crust filled with a silky bittersweet chocolate ganache infused with bourbon. The filling is baked until puffed and cracked, creating a sophisticated chocolate tart with a subtle whiskey note. Serve chilled with vanilla ice cream or whipped cream.
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Ingredients
13 tablespoons unsalted butter, at room temperature
3 1/2 ounces powdered sugar
1 large egg
pinch pinch of salt
1 ounce Dutch-processed cocoa powder, sifted
8 1/2 ounces all-purpose flour
10 ounces bittersweet chocolate (60-70%), finely chopped
3/4 cup sugar
1/3 cup bourbon
4 large eggs, at room temperature
Directions
Beat the softened butter in a stand mixer on medium-high speed for 2 to 3 minutes until light and creamy.
Add the powdered sugar and continue beating until the mixture is light and fluffy.
Add 1 egg and the pinch of salt, mixing on low speed until just combined, scraping down the bowl sides as needed.
Sift the cocoa powder and add it to the dough, mixing on low speed until just incorporated.
Add the flour gradually, a little at a time, mixing on low speed until just combined. Knead the dough a few times by hand until it comes together into a ball. Flatten the dough into a disc, wrap tightly with plastic wrap, and refrigerate for 1 to 2 hours until firm.
Preheat the oven to 350 degrees F. Remove the dough from the refrigerator and let it sit for 5 minutes to soften slightly. On a lightly floured work surface, roll the dough to 1/4 inch thickness into a round about 10 inches in diameter.
Transfer the pastry to a 9-inch fluted tart pan with a removable bottom. Gently ease the pastry into the pan without stretching it. Run a rolling pin over the top to trim away excess dough. Refrigerate for 15 minutes until firm.
Line the pastry with foil or parchment paper and fill with pie weights or dried beans. Bake for about 15 minutes, then carefully remove the foil and weights. Return the shell to the oven and bake for about 10 minutes longer until the surface appears dry.
Transfer the tart shell to a wire rack and let cool to room temperature. In a small saucepan, heat the bourbon and sugar over moderate heat, stirring until the sugar dissolves completely; do not allow the mixture to boil.
Place the finely chopped chocolate in a heat-proof bowl or the bowl of a stand mixer fitted with the whisk attachment. Pour the warm bourbon mixture over the chocolate, then turn the mixer on and add the butter pieces a few at a time along with the 4 room-temperature eggs. Mix on medium speed until the filling is shiny and smooth.
Pour the filling into the cooled tart shell, being careful not to overfill it; the filling should reach within 1/4 inch of the top of the shell. You may have some filling remaining.
Bake for 35 to 40 minutes, until the center is puffed and the surface begins to crack.
Place the tart on a wire rack and let cool completely to room temperature. Once cooled, refrigerate overnight before serving.
Cut into wedges using a sharp knife and serve chilled with vanilla ice cream or freshly whipped cream.
