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)