Chocolate Bourbon Fudge Tart

Name: Chocolate Bourbon Fudge Tart
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 59 milliliters bourbon (preferably Makers Mark); 118 milliliters natural dark cocoa powder (preferably Valrhona); 1 extra large egg yolk, at room temperature; 4 extra larges eggs, at room temperature; 355 milliliters all-purpose flour; 3 Tbsps Lyles Golden Syrup; 3 Tbsps ice-cold water; 0 teaspoons kosher salt; 57 grams semisweet chocolate (preferably Valrhona), chopped; 3 Tbsps sour cream; 355 milliliters sugar; 237 milliliters (2 sticks) unsalted butter, cut into 2-inch pieces; 1 teaspoon vanilla bean paste or pure vanilla extract

Chocolate Bourbon Fudge Tart might be just the dessert you are searching for. One portion of this dish contains around 6g of protein, 24g of fat, and a total of 464 calories. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 10. A mixture of butter, flour, cream, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

To make the crust: Using an electric mixer fitted with the paddle attachment, mix the flour, sugar, and salt on medium speed for about 1 minute, until blended.

Ingredients you will need

Crust

All Purpose Flour

Sugar

Salt

Equipment you will use

Hand Mixer

Add the cold butter pieces and mix on medium-low speed for about 3 minutes, or until the largest pieces of butter are about pea size. With the mixer on medium speed, add the cold water and beat for 1 minute, or until the dough forms moist clumps.

Ingredients you will need

Butter

Dough

Water

Equipment you will use

Blender

Scrape the dough and any remaining floury bits onto a work surface and knead 3 to 4 times, until it all comes together into a smooth dough. Shape into a disc, wrap in plastic wrap, and refrigerate for about 1 hour, or until firm enough to roll out.

Ingredients you will need

Dough

Roll

Wrap

Equipment you will use

Plastic Wrap

Put a large piece of parchment paper (or two taped together) on a work surface.

Equipment you will use

Baking Paper

Put the dough in the center of the paper and top with a second sheet of parchment paper (or two taped together).

Ingredients you will need

Dough

Equipment you will use

Baking Paper

Roll out the dough into a 14-inch circle, stopping occasionally to peel away the paper, dust the dough lightly with flour, and reposition the paper so you don’t get any wrinkles.

Ingredients you will need

Dough

All Purpose Flour

Roll

Roll the dough loosely around the rolling pin and center it over a 10-inch springform pan. Unroll the dough evenly into the pan. Using your fingers, gently press the dough into the sides and bottom of the pan. Trim off all but 2 inches of dough that hangs off the sides of the pan. Refrigerate for 1 hour, or until the dough is very firm.

Ingredients you will need

Dough

Roll

Equipment you will use

Springform Pan

Rolling Pin

Position a rack in the middle of the oven and preheat the oven to 375°F (350°F if using a convection oven).

Equipment you will use

Oven

Line the chilled crust with a large piece of foil and fill it with dried beans to weight it down.

Ingredients you will need

Dried Beans

Crust

Equipment you will use

Aluminum Foil

Bake for 35 minutes (15 to 20 minutes if using a convection oven), or until the edges are light brown and the dough looks dry. Carefully lift out the foil and beans and continue to bake for 3 to 5 minutes (1 to 2 minutes if using a convection oven) longer, or until the crust is golden brown.

Ingredients you will need

Beans

Crust

Dough

Equipment you will use

Oven

Aluminum Foil

To make the filling: Reduce the oven temperature to 325°F (300°F if using a convection oven).

Equipment you will use

Oven

In a large heatproof bowl, melt the chocolate and butter over simmering water.

Ingredients you will need

Chocolate

Butter

Water

Equipment you will use

Bowl

Remove the bowl from the heat, add the cocoa, and whisk until blended.

Ingredients you will need

Cocoa Powder

Equipment you will use

Whisk

Bowl

Add the sugar, Lyle’s Golden Syrup, and sour cream and whisk until blended.

Ingredients you will need

Golden Syrup

Sour Cream

Sugar

Equipment you will use

Whisk

Add the eggs, egg yolk, bourbon, vanilla, and salt and whisk just until blended.

Ingredients you will need

Egg Yolk

Bourbon

Vanilla

Egg

Salt

Equipment you will use

Whisk

Pour into the baked tart shell.

Bake for 40 to 42 minutes (30 to 35 minutes if using a convection oven), or until the edges are slightly puffed and the center of the filling jiggles slightly when the pan is gently shaken.

Equipment you will use

Oven

Frying Pan

Transfer the pan to a wire rack and let cool completely. Cover and refrigerate overnight, or for up to 3 days.

Equipment you will use

Wire Rack

Frying Pan

To serve, unclasp and remove the outer ring of the pan, and using 2 large offset spatulas, move the tart to a flat serving plate. Using a large knife dipped in hot water and wiped dry, cut the tart into slices, dipping the knife in hot water and wiping dry in between cuts.

Ingredients you will need

Water

Equipment you will use

Offset Spatula