Cookbook:Milk Chocolate Pepper Vodka Tart
Appearance
Milk Chocolate Pepper Vodka Tart | |
---|---|
Category | Dessert recipes |
Servings | 12 |
Time | Prep: 1 hour Chilling: 4 hours |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | American cuisine | Dessert
Ingredients
[edit | edit source]Crust
[edit | edit source]- ½ cup white granulated sugar
- 1 cup (2 sticks) unsalted butter
- 1 egg
- ½ teaspoon vanilla
- 2½ cups (12 ounces) bread flour
- 2 roasted red bell peppers, packed in oil
Filling
[edit | edit source]- 10 ounces milk chocolate, cut into pieces
- 1 cup (2 sticks) unsalted butter
- ½ teaspoon vanilla
- ½ cup pepper vodka
- 1¼ cups white granulated sugar
- 3 eggs
- 1¼ cups (6 ounces) bread flour
Topping
[edit | edit source]- 1 pint heavy whipping cream
- 1 cup (4 ounces) confectioners' sugar
- ¼ cup pepper vodka
- 12 ounces white chocolate, melted
- ½ teaspoon nutmeg
Procedure
[edit | edit source]Crust
[edit | edit source]- Place sugar, butter, egg and vanilla in a mixing bowl, and mix at low speed until combined.
- Add flour and mix until incorporated; do not over mix.
- Set the dough on a floured cookie pan and press flat.
- Refrigerate until firm enough to roll out, 45 minutes to an hour.
- After making filling, line an 11-inch cake pan with the crust.
- Line the bottom of the unbaked tart shell with a single thin layer of red bell peppers that have been wiped free of most of the oil.
Filling
[edit | edit source]- Melt chocolate and butter over low heat in a saucepan.
- Stir in vanilla.
- Take off the heat and add pepper vodka and let cool slightly.
- While the chocolate mixture is cooling, whip the sugar and eggs until light and fluffy.
- Fold into cooled chocolate mixture.
- Sift the flour into this mixture, making sure there are no lumps.
- Preheat oven to 350°F.
- Pour chocolate mixture on top of red bell pepper layer, leaving ¾ inch at the top of pan.
- Bake for about 20 minutes. The center should be soft, similar to a pumpkin pie when it is done.
- Let cool before taking it out of the pan.
- Refrigerate overnight before cutting.
Topping
[edit | edit source]- Whip cream and confectioners' sugar until peaks are thick, then slowly whip in vodka.
- When vodka is completely mixed in, add melted white chocolate while whisking.
- Refrigerate for 4 hours.
- Top each piece with plenty of whipped cream, sprinkle lightly with nutmeg and enjoy.
Categories:
- Medium Difficulty recipes
- Recipes
- Dessert recipes
- Vegetarian recipes
- Egg recipes
- Milk chocolate recipes
- Nutmeg recipes
- Butter recipes
- Pie and tart recipes
- Recipes using whipped cream
- Red bell pepper recipes
- Granulated sugar recipes
- Powdered sugar recipes
- Vodka recipes
- White chocolate recipes
- Bread flour recipes
- Recipes for whipped cream
- Heavy cream recipes