John Myers
Chocolate Whiskey Tart
The perfect chocolate whiskey tart recipe with a picture and simple step-by-step instructions.
- 350 g Dark chocolate 72% cocoa
- 1,8 dl Cream
- 2 dl Double cream
- 1,5 dl Whiskey
dough
- 146 g Flour
- 90 g Sugar
- 2 pinch Salt
- 70 g Cold butter
- 0,7 dl Water
- Legumes for blind baking
- If you don’t want to make dough yourself, you can use a ready-made shortcrust pastry.
- Dough Mix flour, sugar and salt for the dough. If you like it all chocolate, you can mix in 12 grams of cocoa powder.
- Add the butter in cubes and rub everything crumbly between COLD hands.
- Add water and work into a dough.
- Roll out the dough between 2 baking papers into a 33cm round shape and place it together with the paper in a 28cm form.
- Prick the dough very tightly with a fork and put 2 pieces of paper back on top.
- Let the dough rest in the refrigerator for about 30 minutes
- Preheat the oven to 200 degrees. Weight the dough with legumes and bake in the middle of the oven for about 25 minutes. Take out, remove the legumes and let cool.
- For the filling: Roughly chop the chocolate and place in a bowl.
- Bring the cream to the boil and pour over the chocolate and melt it while stirring.
- 11/11 Stir in the whiskey and let it cool a little.
- Mix in the double cream and fill the filling on the pastry base.
- Leave to set in the refrigerator for about 4 hours.
Facebook Comments