Simple Chocolate Whiskey Tart with Whiskey Whipped Cream

Kick (s)Tart My Heart

Okay, let's just cut to the chase with this post.  This tart is redonk!  Redonkulously good that is!  I thought it was good the day I made it...but then I put it in the fridge overnight and 'Bam' this tart got way better.  The chocolate filling got way more intense in flavour.  The flavour of the crust even went up a notch (the salt becoming more pronounced).

I am shocked at how good this tart was.  (Just in case that first paragraph didn't read clear.)  And even more shocking, was just how easy this tart was to make.  Thank  you to my taste testers at work.  I was convinced to make it again this weekend for a dinner with friends.

Follow me along this journey to tarty goodness.

The crust is made with shortbread cookies, butter, sugar and salt.  And just like a superstitious baseball player, I wore the same underwear I wore the first day I made it bought the same shortbread cookies for the second coming making of this tart.

The cookies just need to be smooshed up finely in the processor. 

That's some fine smooshing.

Next, the butter, sugar and salt get mixed into the cookie crumbs.  Yep, a 1/2 tsp of salt.  Not much really, but it is one of the flavours that shines through and brings out the flavour of the chocolate.










I didn't have a 9 inch springform pan, so I used my 9 inch tart pan.
                                                                

This crust (before it goes in the oven) needs to sit in the freezer for 5 minutes.  I did that the first time I made it. (That's all I'm saying.)

I've assembled the ingredients for the tart filling.  Both milk chocolate and bittersweet chocolate are used.  And true to the name of the tart, whiskey makes an appearance.  Can I get a woot, woot!

The milk and the cream were heated and then the chocolate gets melted into it.

Once this mixture cools, the eggs, flour and whiskey get whisked in.

Whisking in progress.

Once completely whisked, the filling...well the filling does what it is named for...it fills...and in this case, it fills the shortbread crust.  Then, this tart is baked for 25 minutes.

Fresh from the oven.  Air bubbles and all.  Dang.  Even my second tart had bubbles (and I banged it before I put it in the oven).  Baking Tip: Tapping the pan on the counter before baking is supposed to get rid of the air bubbles.  So when you're working in a kitchen and someone walks by your work station and says 'I'd tap that'...you can assume they see air bubbles in your tart.





Our first tasting of this tart, was about an hour or so after it was baked. (So room temperature.)  The Baked Note indicates there is a debate about the best way to serve this tart (room temperature or directly from the refrigerator).  I thought it was very good at room temperature.  And then the next day, I took it to work and had my testers sample it (straight from the refrigerator) and everyone loved it.  I did save two little pieces at home (to test on hubbie and I).  And I gotta say, straight from the fridge is the winner.  The filling became denser.  The salt in the crust was more pronounced which brought out more of the chocolate flavour. (Yes, I said all this in the first paragraph...but love makes you do and say things you never thought you'd say once, let alone twice.)  Yep, I fell for a tart.  Interestingly, that was going to be the title of this post, 'I fell for a tart'.  But then hubbie came up with a play on words, for this song title 'Kick Start my Heart'.  Clever hubbie...I think I'll keep him!

Oh and I didn't even mention the whipped cream!  See, I'm delirious...in my love of this tart!  The whipped cream is made with whiskey too. (Yep, the name of the recipe didn't lie.)
And finally, a little cocoa powder gets sifted over the top of the whipped cream.

So head over to Baked Sunday Mornings to see how the rest of the gang liked this tart, and to get the recipe.