Chocolate Bourbon Tart With Sweet Habanero Spiced Nut Crust Recipes

FAVORITE CHOCOLATE-BOURBON PECAN TART

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 12-in. circle. Press onto bottom and up sides of an ungreased 11-in. tart pan with removable bottom. Sprinkle with chocolate chips., Beat eggs, corn syrup, sugar, butter, bourbon and salt. Stir in pecans. Pour over chocolate chips. Bake until center is just set and crust is golden brown, 30-35 minutes. , Cool on a wire rack. Cut into slices. Serve with caramel topping.

CHOCOLATE BOURBON PECAN PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees F).
• In a small saucepan combine sugar, corn syrup, and butter or margarine. Cook over medium heat, stirring constantly, until butter or margarine melts and sugar dissolves. Cool slightly.
• In a large bowl combine eggs, bourbon, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell.
• Bake in preheated oven for 50 to 55 minutes, or until set and golden. May be served warm or chilled.

CHOCOLATE BOURBON TART WITH SWEET HABANERO SPICED NUT CRUST

Steps:

• For the crust: Preheat the oven to 350 degrees F. Lightly spray an 11-by-7-inch tart pan with a removable bottom with nonstick cooking spray.
• Add the butter and habanero to a small saucepan and place it over medium heat. Cook, swirling the pan occasionally, to melt the butter, then turn off the heat and let cool to room temperature.
• Pulse together the flour, walnuts, brown sugar and salt in a food processor. With the processor running, drizzle in the butter until the mixture comes together. Press the mixture into the prepared tart pan. Bake until the crust is lightly golden and feels firm to the touch, 10 to 12 minutes. Let cool completely before filling.
• For the filling: Place the chocolate in a heatproof bowl and set aside. Add the cream and bourbon to a small saucepan and heat to simmer. Pour the hot cream mixture over the top of the chocolate and let stand 3 to 5 minutes, then stir until all the chocolate is melted and the mixture is smooth. Stir in the vanilla until incorporated. Pour the ganache into the tart shell. Let cool at room temperature until set, about 4 hours, or chill in the refrigerator for at least 2 hours.
• For the decoration: Line a sheet tray with a silicone mat. Melt the white candy melts along with 3 tablespoons coconut oil over a double boiler or in the microwave at 30-second intervals. Do the same with the orange candy melts and the remaining 2 tablespoons coconut oil in a separate bowl. Pour the white chocolate in an even layer onto the silicone mat, then use an offset spatula to spread into a thin even layer. Drizzle the orange chocolate over the top of the white. Using a skewer or toothpick, swirl the orange into the white chocolate. Sprinkle with additional chopped walnuts, red dragrees and gold edible glitter. Let cool until set, about 1 hour at room temperature or 12 to 15 minutes in the refrigerator. Remove the mat from the sheet tray and break the candy into shards. Top the tart with sweetened whipped cream and candy shards before serving.

CHOCOLATE-BOURBON TART WITH CURRANTS AND ORANGE CUSTARD SAUCE

Steps:

• For Crust:
• Preheat oven to 350° F. Spray vegetable oil spray on 9-inch-diameter tart pan with removable bottom. Combine ground cookies and butter in processor; blend until very moist crumbs form. Using plastic wrap as aid, press crumbs firmly onto sides, then bottom of prepared pan. Chill 15 minutes. Bake until set, about 8 minutes. Cool.
• For Filling:
• Mix currants and bourbon in heavy small saucepan. Bring to simmer over low heat. Cover and set aside. Whisk corn syrup and egg yolks in medium bowl. Bring half and half to simmer in another heavy small saucepan. Gradually whisk half and half into yolk mixture. Return mixture to same saucepan and stir over medium-low heat until custard thicken and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Pour into large bowl. Add chopped bittersweet chocolate and nutmeg, whisk until melted and smooth. Mix in currants and bourbon. Chill just until cool, stirring occasionally, about 15 minutes. Whip cream in medium bowl to stiff peaks. Fold cream into chocolate mixture. Transfer filling to crust. Chill until firm, at least 4 hours or overnight.
• Gently press up tart pan bottom to loosen tart. Remove pan sides. Transfer tart to platter. Top with chocolate curls. Sift powdered sugar over. Serve with Orange Custard Sauce.
• For Orange Custard Sauce:
• Bring half and half to simmer in heavy medium saucepan. Whisk sugar and yolks in small bowl. Gradually whisk in hot half and half. Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Strain into bowl. Mix in peel. Cover and refrigerate until cold. (Can be prepared 2 days ahead. Keep refrigerated.) Makes about 1 1/2 cups.

CHOCOLATE TART DOUGH

Steps:

• Process flour, cocoa powder, sugar, and salt in a food processor for a few seconds until combined. If you don't have a food processor, you can do this by hand using a pastry cutter. Add butter and pulse until mixture becomes crumbly and resembles coarse meal, about 15 pulses. Add egg and vanilla extract, and keep pulsing until the dough is no longer dry and starts to clump together, about 10-15 seconds. Do not process to the point that a large ball of dough is formed; rather the dough should be quite crumbly with large clumps. Another way to check if it's done is to take a piece of dough and press it between your fingers-the dough should stick without feeling dry or crumbly (some photos to make this clearer can be found here).
• Turn dough to a lightly floured surface and form into a ball. It should come together quite easily without being too sticky. Flatten ball slightly with your hands to form a thick disc. Wrap with plastic wrap and refrigerate for at least 1 hour.
• If you don't want to use the dough right away, you can refrigerate it for up to 3 days, or freeze it for up to a month and then thaw overnight in the fridge.
• To roll out the dough: Take dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling. On a lightly floured surface, roll the dough out into a 12-inch (30cm) circle, then place gently into a 9-inch or 10-inch tart pan (preferably with a removable bottom). You can do this by flouring a rolling pan and rolling the dough loosely around it, then unrolling it into the pan. Brush away any excess flour on the surface. With a sharp knife, trim the edges of the pastry to fit the tart pan. Cover pan with plastic wrap and place in the freezer until firm, about 30 minutes. Frozen dough is less prone to shrinking while baking.
• To bake the crust: Preheat oven to 350F/180C and place rack in the center.
• Press parchment paper or aluminum foil tightly against the crust, covering the edges to prevent burning. Fill with pie weights/dried beans/uncooked rice, making sure they're fully distributed over the entire surface. Bake crust for 20 minutes, until foil no longer sticks to the dough. Transfer crust to a wire rack and remove weights and foil.
• To partially bake the crust: Bake for 5 minutes longer. After that, it will be time to proceed with your tart recipe by adding the filling and finishing baking. According to your recipe, the crust should be used either while warm or after it's been left to cool on a wire rack.
• To fully bake the crust: Bake for about 10 minutes longer, until it appears dry. Transfer to a wire rack and let cool completely.