Photo by Chris Gentile
Active time: 20 min // Total time: 4 hrs (includes cooling time) For crust:
- 1/2 cup unsalted roasted almonds (see Cooks’ Notes)
- 15 chocolate wafer cookies (such as Famous Chocolate Wafers; 4 oz)
- 2 tablespoons packed light brown sugar
- 5 tablespoons unsalted butter, melted
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup chocolate stout, preferably double chocolate stout (to measure, tilt cup and pour it slowly down side of a liquid measuring cup, then let foam dissipate or skim it off)
- 2 tablespoons packed light brown sugar
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons cornstarch
- 2 ounces good-quality bittersweet chocolate (60 – 62% cacao), finely chopped
- 1/2 teaspoon pure vanilla extract
- 1 cup chilled heavy cream
- 2 tablespoons bourbon.
- 2 teaspoons sugar
- 1/4 teaspoon pure vanilla extract
Equipment: 9-inch tart pan (1-inch deep with removable bottom) or 9-inch springform pan Make crust:
- Preheat oven to 350°F with rack in middle.
- Pulse almonds with cookies and sugar in a food processor until almonds and cookies are finely ground.
- Add butter and pulse to combine, then press evenly onto bottom and up side of tart pan or 1-inch up side of springform pan (a dry measuring cup with a smooth bottom is very useful for pressing crumbs into an even layer).
- Bake until set, 15 minutes. Cool on a rack 1 hour.
- Whisk together milk, cream, stout, sugar, cornstarch, and cocoa in a medium saucepan and bring to a boil over medium heat, whisking constantly, then briskly simmer, whisking constantly, 2 minutes.
- Remove from heat and whisk in chopped chocolate and vanilla until smooth.
- Pour chocolate custard into cooled tart shell and cover surface with plastic wrap or wax paper (to prevent a skin from forming) and chill until set, about 3 hours.
- Beat cream, bourbon, sugar, and vanilla in a bowl with an electric mixer just until stiff peaks form. Spread whipped cream decoratively on top of pie.
- Garnish with chocolate shavings or dust with cocoa powder, if desired.
- If you can’t find unsalted roasted almonds, buy whole raw almonds (with skins). Roast them in a rimmed sheet pan in a preheated 350°F oven until golden and fragrantly toasty (cut open an almond to see if the insides are golden), 8 to 10 minutes. Let cool completely.
- Tart (without cream topping) can be made 1 day ahead and kept chilled, its surface covered with plastic wrap.
- Whipped cream topping can be added 3 hours ahead and kept chilled, uncovered.
- To make chocolate shavings, have a bar of bittersweet chocolate at room temperature. Holding the chocolate with a paper towel, pass a vegetable peeler over the edge or side of the bar. The chocolate will curl up like wood shavings.
By chocolate stout, I assume you mean something like Guinness or Murphy’s?
[sigh] This recipe is a case in point as to why I rarely ever make Gourmet recipes. I love Gourmet–don’t get me wrong. But please understand that not everyone has the luxury of living in New York, Seattle, or San Francisco where ingredients abound. Some of us are stuck in places where we still have “dry” counties. Chocolate stout? Are you kidding? They just started selling regular beer in local grocery stores around here. I understand the need and applaud the use of unusual ingredients and pushing the boundaries–doing something different. But. What is far more needed are indulgent recipes that find new ways of using basic ingredients. Yes, I like to see Gourmet have recipes that use chocolate stout, but what I really need is a recipe like this without such an ingredient in my Facebook feed. It is a matter of location. If I want something more unusual, I will seek it out. This close to Valentines? By now, I am doing last minute planning and need something more basic, more accessible ingredients. For Facebook recipes this close to the date: keep it simpler and remember that we don’t all live in New York. :-) Please note that I really am saying this with a bemused smile. And please have mercy on those of us stuck living in food deserts when developing desserts.