DONNIES DESSERT

Hello food fans today we are talking about

CHOCOLATE WHISKEY TART

INGREDIENTS

Crust

3 tablespoons unsweetened cocoa powder

2 tablespoons sugar

¾ teaspoon kosher salt

1¼ cups all-purpose flour

½ cup butter (chilled)

1 large egg yolk

3 tablespoon ice water

Filling

7 oz. bittersweet chocolate, chopped

3 Tablespoons butter

1 cup heavy cream

3 tablespoons maple syrup

1 teaspoon strong peaty whisky (I used an Ardbeg Islay Single Malt)

½ teaspoon kosher salt (plus some for the top)

INSTRUCTIONS

1. Combine flour, salt, sugar, and cocoa powder in a medium sized bowl.
2. Using two forks or a pastry cutter, cut butter into the flour mixture.
3. Once the mixture resembles course sand, add the egg yolk and stir until evenly incorporated.
4. Add ice water, one tablespoon at a time until the dough just comes together.
5. Flatten the dough into a rectangle roughly the size of the bottom of the tart pan. Wrap in plastic and place in the freezer for 15 minutes.
6. Roll the dough out into a rectangle, a little less than ¼ inch thick. The rectangle should be a little longer and almost twice as wide as your tart pan.
7. Gently place the dough over the pan. The goal is to line the bottom and both sides of the pan without stretching the dough (stretched dough has a way of shrinking even more than usual).
8. Carefully press the dough into the corners of the pan, allowing about a ½ inch overhang on each side.
9. Place the pan in the freezer for 10 minutes.
10. Preheat oven to 350 degrees Fahrenheit.
11. Prick the bottom of the pan several times with the tines of a fork.
12. Line the dough with parchment paper and fill with dried beans (or pie weights if you're really fancy).
13. Bake for 30 minutes, remove beans and parchment paper, and run a rolling pin over the top of the pan to cut off any excess dough.
14. Return to oven for an additional 5-10 minutes, until the tart shell appears dry.
15. Allow to cool on a wire rack.
16. Meanwhile, place chopped chocolate in a medium bowl.
17. In a small sauce pan, heat cream, maple syrup, and salt until it just comes to a boil.
18. Pour cream mixture over chocolate and whisk until smooth. Add whisky.
19. Pour chocolate into tart shell and refrigerate for at least two hours.
20. Top with a pinch of sea salt just before serving.

Looks yummy sorry that Donnie hasn't been on this week he is getting married and will be back soon and as always have a chilled day from the viking