Chocolate Whiskey Tart

For the Shortbread crust:

8 ounces (about 1 3/4 cups) shortbread cookies
1 tablespoon sugar
1/2 teaspoon salt
2 ounces (1/2 stick) unsalted butter, melted

For the Chocolate Whiskey Filling:
3/4 cup heavy cream
1/3 cup whole milk
5 ounces good quality dark chocolate (60 to 72%), coarsely chopped
4 ounces good quality milk chocolate, coarsely chopped
1 large egg PLUS 1 large egg yolk
1 tablespoon all-purpose flour
2 tablespoons good quality whiskey (I used Jack Daniel's)

For the Whiskey Whipped Cream:
1 1/4 cup heavy cream
2 tablespoons superfine sugar
2 tablespoons good quality whiskey (I used Jack Daniel's)

To prepare the crust, preheat oven to 300 degrees F and position the oven rack in the center. Lightly spray a 9" spring form pan with non-stick cooking spray.  In a food processor, pulse the cookies into very fine crumbs.  Place crumbs into a bowl, add sugar and salt. Stir to combine.  Pour melted butter over the crumbs and use a fork to mix to combine.  Turn the mixture out onto the prepared pan and press it into the bottom and up the sides of the pan (using your fingers or the bottom of a metal measuring cup).  Place pan in the freezer for about 5 minutes to firm up.  Place the pan on a baking sheet and bake the crust until it is just dry to the touch, about 12 minutes (you do not want it to brown). Remove the baking sheet from the oven and place on a wire rack to cool.  Increase the oven temperature to 325 degrees F.
To prepare the filling, in a medium saucepan oven medium low heat, stir together the heavy cream and milk. Bring the mixture just to a low simmer (bubbles will start to form around the edge of the pan) but do not scald or boil. Remove the pan from the heat. Add the chopped chocolate and whisk gently until the mixture is completely smooth.  Continue stirring to release excess heat. Set aside for 5 to 10 minutes, or until the mixture is only slightly warm or has cooled to room temperature.  In a small bowl, use a fork to lightly beat the egg, egg yolk, flour, and whiskey.  Use the tip of your finger to make sure the chocolate mixture has come to room temperature (not too hot or the eggs will cook). Add the egg mixture and whisk until completely blended.  Pour the filling into the tart shell. 

Place the baking sheet in the oven and bake for 20 to 25 minutes, until the edges are slightly set but the middle is still slightly jiggly. Remove the baking sheet from the oven and transfer the tart pan to a wire rack to cool for at least 15 minutes. Gently push up on the tart bottom to release the tart from the pan and cool completely.

To prepare the whipped cream, pour the cream into a chilled metal bowl and beat vigorously with a chilled whisk for about 1 minute or until soft peaks form (I mix on max speed on a kitchen aid mixer).  Sprinkle the sugar and whiskey over the cream and continue whisking vigorously until stiff peaks form. 

Give your tart a generous dollop of cream and enjoy!   

Chocolate Whiskey Tart recipe from 'Baked Elements' by Matt Lewis & Renato Poliafito