Difference between revisions of "Milk Chocolate Pepper Vodka Tart"
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{{recipesummary|Dessert recipes|12|1 hour preparation<br>then 4 hours in refrigerator|3}} | {{recipesummary|Dessert recipes|12|1 hour preparation<br>then 4 hours in refrigerator|3}} | ||
| − | + | | [[Cuisine of the United States|American cuisine]] | |
==Ingredients== | ==Ingredients== | ||
| Line 6: | Line 6: | ||
===Crust=== | ===Crust=== | ||
| − | * ½ [[ | + | * ½ [[Cup|cup]] [[Sugar|sugar]] |
| − | * 1 cup (2 sticks) unsalted [[ | + | * 1 cup (2 sticks) unsalted [[Butter|butter]] |
| − | * 1 [[ | + | * 1 [[Egg|egg]] |
| − | * ½ [[ | + | * ½ [[Teaspoon|teaspoon]] [[Vanilla|vanilla]] |
| − | * 2½ cups (12 ounces) bread [[ | + | * 2½ cups (12 ounces) bread [[Flour|flour]] |
| − | * 2 roasted [[ | + | * 2 roasted [[Bell Pepper|red bell pepper]], packed in oil |
===Filling=== | ===Filling=== | ||
| − | * 10 ounces [[ | + | * 10 ounces [[Chocolate|milk chocolate]], cut into pieces |
* 1 cup (2 sticks) unsalted butter | * 1 cup (2 sticks) unsalted butter | ||
* ½ teaspoon vanilla | * ½ teaspoon vanilla | ||
| − | * ½ cup [[ | + | * ½ cup [[Vodka|pepper vodka]] |
* 1¼ cups sugar | * 1¼ cups sugar | ||
* 3 eggs | * 3 eggs | ||
| Line 29: | Line 29: | ||
* ¼ cup pepper vodka | * ¼ cup pepper vodka | ||
* 12 ounces white chocolate, melted | * 12 ounces white chocolate, melted | ||
| − | * ½ teaspoon [[ | + | * ½ teaspoon [[Nutmeg|nutmeg]] |
==Procedure== | ==Procedure== | ||
| Line 44: | Line 44: | ||
===Filling=== | ===Filling=== | ||
| − | # Melt chocolate and butter over low heat in a [[ | + | # Melt chocolate and butter over low heat in a [[Saucepan|saucepan]]. |
# Stir in vanilla. | # Stir in vanilla. | ||
# Take off the heat and add pepper vodka and let cool slightly. | # 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. | # While the chocolate mixture is cooling, whip the sugar and eggs until light and fluffy. | ||
# Fold into cooled chocolate mixture. | # Fold into cooled chocolate mixture. | ||
| − | # [[ | + | # [[Sift|Sift]] the flour into this mixture, making sure there are no lumps. |
| − | # Preheat [[ | + | # Preheat [[Oven|oven]] to [[Oven_temperatures|350°F]]. |
# Pour chocolate mixture on top of red bell pepper layer, leaving ¾ inch at the top of pan. | # Pour chocolate mixture on top of red bell pepper layer, leaving ¾ inch at the top of pan. | ||
| − | # [[ | + | # [[Baking|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. | # Let cool before taking it out of the pan. | ||
# Refrigerate overnight before cutting. | # Refrigerate overnight before cutting. | ||
| Line 63: | Line 63: | ||
# Top each piece with plenty of whipped cream, sprinkle lightly with nutmeg and enjoy. | # Top each piece with plenty of whipped cream, sprinkle lightly with nutmeg and enjoy. | ||
| − | [[Category:American | + | [[Category:American Recipes|{{PAGENAME}}]] |
| − | [[Category:Dessert | + | [[Category:Dessert Recipes|{{PAGENAME}}]] |
| − | [[Category:Vegetarian | + | [[Category:Vegetarian Recipes|{{PAGENAME}}]] |
| − | [[Category:Egg | + | [[Category:Egg Recipes|{{PAGENAME}}]] |
| − | [[Category:Chocolate | + | [[Category:Chocolate Recipes|{{PAGENAME}}]] |
| − | [[Category:Nutmeg | + | [[Category:Nutmeg Recipes|{{PAGENAME}}]] |
Latest revision as of 14:42, 9 May 2012
| Milk Chocolate Pepper Vodka Tart | |
|---|---|
| Category: | Dessert recipes |
| Servings: | 12 |
| Time: | 1 hour preparation then 4 hours in refrigerator |
| Difficulty: |  |
| American cuisine
Contents
Ingredients
Crust
- ½ cup sugar
- 1 cup (2 sticks) unsalted butter
- 1 egg
- ½ teaspoon vanilla
- 2½ cups (12 ounces) bread flour
- 2 roasted red bell pepper, packed in oil
Filling
- 10 ounces milk chocolate, cut into pieces
- 1 cup (2 sticks) unsalted butter
- ½ teaspoon vanilla
- ½ cup pepper vodka
- 1¼ cups sugar
- 3 eggs
- 1¼ cups (6 ounces) bread flour
Topping
- 1 pint heavy whipping cream
- 1 cup (4 ounces) confectioners' sugar
- ¼ cup pepper vodka
- 12 ounces white chocolate, melted
- ½ teaspoon nutmeg
Procedure
Crust
- 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
- 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
- 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.
