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Chocolate Whiskey Tart picture

Chocolate Whiskey Tart

A chocolate tart that can be made in advance! This might just become your new favorite dessert. Be sure to allow time for the tart to freeze before baking it.

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3

Ingredients

  • For the crust:
  • 1 1/2 cups all-purpose flour
  • 3/4 cup (6 ounces or 1 1/2 sticks) unsalted butter, cut into small pieces and chilled
  • 3/4 cup powdered (confectioners) sugar
  • 1/2 teaspoon salt
  • For the filling:
  • 10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 1/4 cup Irish whiskey or chocolate liqueur
  • 1 1/2 teaspoons vanilla extract
  • 1 1/4 teaspoons instant coffee crystals (optional)
  • Pinch of salt
  • 4 large eggs, separated
  • 1/2 cup granulated sugar
  • To serve (optional): Sweetened whipped cream or ice cream
  • Special equipment:
  • 9-inch tart pan with removable bottom

Serves 8

  1. First, make the crust. Preheat the oven to 350F. Place all crust ingredients in the bowl of a food processor and process until just combined and dough starts to gather together. Pour the dough onto the work surface and bring the dough together into a flat disk. (The dough is very crumbly; press it together as best you can.)
  2. Place the dough in the tart pan and press it over the bottom and up sides of the pan. Pierce the bottom of the crust all over with a fork.
  3. Bake crust until pale golden, about 15 minutes. (Note: Crust will rise and bubble while baking; if necessary, use your fork and re-pierce the crust as it bakes and press back into shape.) Cool the crust in the pan on a wire rack.
  4. Next, make the filling. Set aside a generous 1/3 cup of the chopped chocolate. Place remaining chopped chocolate in a medium metal or glass bowl set over a saucepan of barely simmering water (do not allow the bottom of the bowl to touch water); stir until melted and smooth. Remove bowl from over water.
  5. Whisk in the whiskey or liqueur, vanilla, coffee (if using) and salt, then whisk in the egg yolks.
  6. Using a mixer with a whisk attachment, beat the egg whites until soft peaks form. Gradually add the granulated sugar, beating until the whites are stiff but not dry. Fold half of the egg whites into the chocolate mixture. Fold in the reserved 1/3 cup chopped chocolate, and then the remaining whites.
  7. Spread the filling in the cooled crust.  Cover the tart with plastic wrap and place it in the freezer for at least 3 hours or up to 1 week.
  8. When ready to bake, preheat the oven to 375F. Push the bottom of the frozen tarts up to release the tart from the sides. Arrange the tart (still on the pan bottom) on a baking sheet. Bake until the filling puffs and begins to crack, about 15 to 20 minutes.
  9. Serve warm with whipped cream or ice cream, if you like.

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