True Lovers :: Chocolate + Bourbon
Valentine's Day. Love it or loathe it, I figure we could all use a little extra decadence today. I featured this bourbon chocolate tart a few years back (hence the sub-par photo quality), but it's well worth a comeback. Intensely rich with a touch of booziness, you'll be blissfully content with a few forkfuls...well, maybe a small slice. Based on past experience, this is definitely one tried and true dessert your sweetie won't be able to resist.
And if you don't have time to be baking away in your kitchen, check out these rad V-Day cookies hand-crafted by my good friend, Amelia Coulter. These are some seriously special treats (below). Snatch them up at Sugar Built or find them at Brooklyn Kitchen and The Chocolate Room.
Here's to a little love in the air!
Bourbon Chocolate Tart with Fleur de Sel and Raspberry Coulis
Serves :: 12
1 cup all-purpose flour
3 tablespoons sugar
1/8 teaspoon salt
1 stick unsalted butter, cut into ½ inch pieces
1 egg yolk
1 teaspoon vanilla extract
1 1/4 cups heavy cream
9 ounces bittersweet chocolate, chopped (I usually use a chocolate that's 65% or above cocoa content)
1 teaspoon vanilla extract
3 tablespoons bourbon
1/4 teaspoon salt
2 tablespoons heavy cream
1 3/4 ounces bittersweet or dark chocolate, chopped
1 teaspoon light corn syrup
1 tablespoon warm water
1 tablespoon bourbon
¼ teaspoon fleur de sel
2 cups fresh raspberries, plus more for serving
2 to 3 tablespoons sugar
1 teaspoon fresh lemon juice
Preheat the oven to 350°F.
In a food processor, blend the flour, sugar, and salt. Add the butter, egg yolk, and vanilla and pulse until the mixture forms a large moist clump.
Press the dough into a 9-inch round fluted tart pan with a removable bottom. Press the dough up the sides, press the bottom of the dough four or five times with the tines or a fork, and bake for 10 minutes, then cool.
For the filling: Bring the heavy cream to a boil in a medium saucepan, then remove from the heat. Add the chocolate and stir until melted.
Whisk the eggs, vanilla, bourbon, and salt in a small bowl and add to the chocolate. Pour the filling into the tart shell and bake for 20 to 25 minutes. Remove from the oven and cool for about an hour.
For the glaze: Bring the heavy cream to a boil in a medium saucepan, then remove from the heat and stir in the chocolate. Add the corn syrup, warm water, and bourbon. Gently pour evenly over the tart. Sprinkle the fleur de sel over the tart and allow to stand for about an hour.
For the raspberry coulis: Heat the raspberries, sugar, and lemon juice in a small saucepan and simmer for about 10 minutes. Strain the seeds out through a small sieve if desired.
Carefully remove the tart from the outer part of the pan. Serve with 2 to 3 teaspoons of raspberry coulis and fresh raspberries.
Cookie images via :: Amelia Coulter
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