Holy crap, is this tart good! Shortbread crust (I didn’t bother making my own shortbread, Walker’s was fine), and a ganache filling spiked with booze and held together with some egg and teeny bit of flour.
Not only is it delicious, it’s deadly simple to make, and doesn’t even require a mixer. It’s a great technique recipe and would do well with variations – different cookies in the crust, different types of liquor. Although I like it just as it is.
I’m not sure I could really taste the whiskey in the tart, but I sure do like it in the whipped cream. I’m a Bourbon drinker, so used what I normally drink – Black Maple Hill Bourbon.
The recipe suggests a sprinkling of cocoa powder over the top of the whipped cream. At the last minute, I decided I wanted cinnamon instead… and a smattering of Maldon salt. Perfection.
For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.
- Simple Chocolate Whiskey Tart with Whiskey Whipped Cream (Baked Elements, p. 85)
Beautiful! Great idea with the maldon’s salt! We loved this tart as well. In fact, I made it twice in one week! It really is a great recipe. So easy and quick to pull together yet very elegant looking. I will be making this again and again.
I didn’t think I could taste the whiskey in the tart either, but for sure in the yummy whipped cream.
Glad you loved it too!
I loved this one too!
I’ve already been thinking of difference variations as well! Like swap in an oreo-cookie crust, and mint whipped cream instead of bourbon!
Made it today, so easy to make can’t wait to eat it.
Your tart looks beautiful, it sounds so moist and creamy!!!! Yummy!!