The next time you crave chocolate, try this simply delicious tart! The chocolaty pastry is filled with a delicate chocolate custard infused with a hint of smoky bourbon. You may not be able to stop at one slice! Smart Recipes, American Recipes, Dairy,Eggs Recipes, Recipes Dairy,Eggs American Chocolate Bourbon Tart Chocolate Bourbon Tart Recipe | RecipeSavants.com PT3H35M Serves 8 Ingredients: 1.5 Cup All-Purpose Flour 0.5 Cup Dutch Process Dark Cocoa 0.25 Teaspoon Salt 1 Cup Unsalted Butter 0.5 Cup Granulated Sugar 0.5 Teaspoon Vanilla 12 Ounces Bittersweet Chocolate 0.25 Teaspoon Salt 0.5 Cup Bourbon 1 Cup Sugar 1 Cup Unsalted Butter 5 Large Eggs In a small bowl, sift the flour, cocoa, and salt. In a stand mixer with the paddle attachment, add butter and sugar and beat on medium-high until blended. Add flour mixture gradually at low speed until just combined. Add vanilla and beat until the mixture forms a soft dough. Press the dough into a disk, cover in plastic wrap and refrigerate until the dough is firm, about 1 hour. Preheat the oven to 350 degrees. On a floured surface, roll pastry in an 11-inch circle, about 1/4 inch thick. In a 10-inch fluted spring-form tart pan, press pastry in the bottom and along the sides. Trim off excess dough. Refrigerate until pastry is firm, about 20 minutes. With a sheet of aluminum foil, line pastry and fill with dried beans or pie weights. Bake until nearly done, about 30 minutes. Remove from the oven and cool for 15 minutes, then remove weights and foil. Return pastry to the oven and bake until dry, about 12-15 more minutes. Allow to cool to room temperature, then chill in refrigerator. In a stand mixer fitted with a whisk attachment, add chocolate and salt. In a small saucepan over medium heat, add bourbon and sugar and mix until the sugar dissolves. Pour bourbon mixture over chocolate and add butter and eggs. Beat at medium speed until chocolate mixture is creamy. On a large sheet pan, set the pastry and add filling. Bake until filling has risen, and the surface has a few cracks, about 35-40 minutes. Place tart on a wire wrack to completely cool, then unmold and refrigerate overnight.

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