Ingredients
- Almond Graham Cracker Crust
- 1/2 cup sliced blanches almonds, toasted
- 3 cups graham cracker crumbs
- 3 tbs firmly packed dark brown sugar
- 8 tbs unsalted butter melted
Chocolate Whiskey Filling:
- 3/4 cup heavy cream
- 1/3 cup whole milk
- 8 oz dark chocolate coarsely chopped
- 4 oz milk chocolate coarsely chopped
- 1 large egg plus 1 large egg yolk
- 1 tbs ap.p. flour
- 1 tbs sugar
- 1/2 cup good quality whiskey
Instructions
- Almond Graham Cracker Crust: Preheat the oven to 325F. Lightly coat the bottom and sides of a 9-inch tart pan with nonstick cooking spray.
- In a food processor, pulse the almonds until they are finely chopped.
- Combine all of the ingredients in a bowl, mix. Transfer the crumb mixture to the prepared tart pan and press it into the bottom and up the sides. Bake for 10-15 minutes. Set aside.
- Chocolate Whiskey Filing: In a medium saucepan over medium-low heat, stir together the cream and milk to a low simmer (not boil). Remove the pan from the heat and add chocolate. Whisk very gently until the mixture is completely smooth. Let it cool for 5-10 minutes.
- In a small bowl, combine the rest of the ingredients and lightly beat using a fork.
- Add the egg mixture to chocolate and whisk until completely blended.
- Pour the filling into the tart shell and bake for 20 minutes, until the edges are slightly set, but the middle is still slightly jiggly. Let it cool and top with whipping cream, a dusting of cocoa powder, and a scoop of ice cream.
Notes
If you prefer something sweet, simply reduce the amount of dark chocolate and replace it with semi-sweet chocolate. You can also reduce the amount of whiskey to 1/4 cup.
Recipe is adapted from Baked Elements Cookbook.
Recipe is adapted from Baked Elements Cookbook.