Chocolate-Bourbon Tart

Name: Chocolate-Bourbon Tart
Prep time: 4 h 40 min
Cook time: 4 h 40 min
Total time: 4 h 40 min
Yield: 40
Cuisine: Global
Ingredients: 340 grams bittersweet chocolate, coarsely chopped; 118 milliliters bourbon; 5 larges eggs, at room temperature; 355 milliliters all-purpose flour; 0 teaspoons salt; 118 milliliters sugar; 237 milliliters sugar; 2 sticks unsalted butter, at room temperature; 2 sticks unsalted butter, cut into small pieces, at room temperature; 118 milliliters unsweetened cocoa powder; 1 teaspoons pure vanilla extract

Chocolate-Bourbon Tart

Chocolate-Bourbon Tart might be just the dessert you are searching for. This recipe covers 3% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 2g of protein, 13g of fat, and a total of 194 calories. This recipe serves 40. From preparation to the plate, this recipe takes about 4 hours and 40 minutes. If you have salt, butter, sugar, and a few other ingredients on hand, you can make it.

Instructions

In a small bowl, sift the flour with the cocoa powder and salt. In a standing mixer fitted with the paddle attachment, beat the butter with the sugar at medium-high speed until it is well blended. Beat in the dry ingredients at low speed until just combined.

Ingredients you will need

Cocoa Powder

Butter

All Purpose Flour

Sugar

Salt

Equipment you will use

Blender

Bowl

Add the vanilla extract and beat just until a soft dough forms, about 5 seconds. Press the pastry into a disk, wrap in plastic and refrigerate until the dough is firm, about 1 hour.

Ingredients you will need

Vanilla Extract

Dough

Wrap

Preheat the oven to 35

Equipment you will use

Oven

On a floured work surface, working quickly, roll out the pastry to an 11-inch round, about 1/4 inch thick.

Ingredients you will need

Roll

Transfer the pastry to a 10-inch fluted tart pan with a removable bottom. Gently press the pastry over the bottom and up the side of the pan. Trim off any excess pastry. Refrigerate the shell for about 20 minutes, until firm.

Equipment you will use

Tart Form

Frying Pan

Line the pastry with foil and fill with pie weights or dried beans.

Ingredients you will need

Dried Beans

Equipment you will use

Aluminum Foil

Bake for about 30 minutes, until almost cooked.

Equipment you will use

Oven

Remove the tart shell from the oven and let cool for 15 minutes, then gently remove the foil and weights. Return the shell to the oven and bake for about 12 minutes longer, until dry.

Equipment you will use

Oven

Aluminum Foil

Transfer to a wire rack and let the tart shell cool to room temperature. Just before filling, refrigerate the tart shell for a few minutes until slightly chilled.

Equipment you will use

Wire Rack

Put the chocolate and salt in the bowl of the standing mixer fitted with the whisk attachment. In a small saucepan, heat the bourbon with the sugar over moderate heat, stirring a few times, just until the sugar is dissolved; try not to let the bourbon boil.

Ingredients you will need

Chocolate

Bourbon

Sugar

Salt

Equipment you will use

Sauce Pan

Blender

Whisk

Bowl

Pour the warm bourbon mixture over the chocolate.

Ingredients you will need

Chocolate

Bourbon

Add the pieces of butter and the eggs and beat at moderate speed until the mixture is creamy and shiny.

Ingredients you will need

Butter

Egg

Set the tart shell on a large baking sheet and pour in the filling.

Equipment you will use

Baking Sheet

Bake for 35 to 40 minutes, until the filling has risen and the top is cracked in places.

Equipment you will use

Oven

Transfer the tart to a rack and let it cool completely. Unmold the tart and refrigerate it overnight. Using a sharp knife, cut the tart into thin wedges and serve.

Equipment you will use

Knife