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Chocolate Tart with a Bourbon Glaze and Pumpkin Whipped Cream

A recipe by .

 
Chocolate Tart with a Bourbon Glaze and Pumpkin Whipped Cream
 
One serving costs about $0.76

$0.76 per serving

1 people like this recipe

1 likes

This recipe is ready in 40 minutes

Ready in 40 minutes

10 side dish
spoonacular Score:14%

Spoonacular Score: 14%

 

Chocolate Tart with a Bourbon Glaze and Pumpkin Whipped Cream might be just the dessert you are searching for. This recipe makes 10 servings with 232 calories, 3g of protein, and 14g of fat each. For 77 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. Head to the store and pick up granulated sugar, butter, egg yolks, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 40 minutes. Try Easy Apple Tart With Bourbon Whipped Cream, Pecan and Chocolate Tart with Bourbon Whipped Crème Fraîche, and Pumpkin Bread Pudding with Bourbon Whipped Cream for similar recipes.

Ingredients

Servings:
1 Tbsp
1 Tbsp bourbon
bourbon
0.5 cup
0.5 cup confectioners' sugar
confectioners' sugar
3 large
3 large egg yolks
egg yolks
3 Tbsps
3 Tbsps granulated sugar
granulated sugar
1 cup
1 cup half n half
half n half
1 pinch
1 pinch salt
salt
8 ounces
8 ounces semisweet chocolate
semisweet chocolate
1 Tbsp
1 Tbsp unsalted butter
unsalted butter
1 tsp
1 tsp vanilla extract
vanilla extract
1 Tbsp bourbon
1 Tbsp
bourbon
0.5 cup confectioners' sugar
0.5 cup
confectioners' sugar
3 large egg yolks
3 large
egg yolks
3 Tbsps granulated sugar
3 Tbsps
granulated sugar
1 cup half n half
1 cup
half n half
1 pinch salt
1 pinch
salt
8 ounces semisweet chocolate
8 ounces
semisweet chocolate
1 Tbsp unsalted butter
1 Tbsp
unsalted butter
1 tsp vanilla extract
1 tsp
vanilla extract

Equipment

food processor
food processor
plastic wrap
plastic wrap
mixing bowl
mixing bowl
oven
oven
pie form
pie form
sauce pan
sauce pan
tart form
tart form
whisk
whisk
aluminum foil
aluminum foil
food processor
food processor
plastic wrap
plastic wrap
mixing bowl
mixing bowl
oven
oven
pie form
pie form
sauce pan
sauce pan
tart form
tart form
whisk
whisk
aluminum foil
aluminum foil


Instructions

You can find this and many more recipes at http://sallycooks.com

http://sallycooks.com/2013/11/22/chocolate-tart-with-a-bourbon-glaze-and-pumpkin-whipped-cream/

What to do:

make the crust:

  • pulse the flour, confectioners’ sugar and salt in a food processor until combined
  • add the butter and pulse until it is in pea-size pieces
  • drizzle in 2 tablespoons cold water and pulse until the dough just comes together
  • turn out onto a piece of parchment pepper; form the dough into a disk
  • wrap tightly and refrigerate until firm, at least 1 hour or overnight
  • roll out the dough into a 12-inch round on a lightly floured surface, I used another piece of parchment on top
  • ease into a 9-inch tart pan if you have one or a pie dish
  • chill at least 30 minutes
  • preheat the oven to 350 degrees
  • line the crust with foil and fill with pie weights or dried beans
  • bake until golden around the edge, about 20 minutes
  • remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes
  • transfer to a rack and let cool completely

make the filling:

  • put the chocolate in a medium bowl; set aside
  • bring the milk to a simmer in a small saucepan over medium heat (you don’t want it to boil)
  • whisk the egg yolks, granulated sugar, vanilla and salt in a separate medium bowl
  • gradually whisk the hot milk into the egg mixture, then pour the mixture into the saucepan
  • reduce the heat to medium low and cook, stirring, until thick, about 1 minute
  • pour over the chocolate and let sit, undisturbed, 5 minutes
  • add the butter and whisk until smooth
  • pour the filling into the prepared crust and smooth into an even layer
  • cover loosely with plastic wrap and refrigerate until set, about 2 hours

make the glaze:

  • whisk the confectioners’ sugar, butter and rum in a small bowl
  • drizzle over the tart

Pumpkin Whipped Cream

What to buy:

  • 1 cup heavy whipping cream
  • 1/4 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 3 tablespoons pumpkin puree

What to do:

  • chill mixing bowl and beater in the freezer for 10 minutes
  • beat cream with sugar until soft peaks form
  • add vanilla, spices and pumpkin puree
  • beat to stiff peaks, about 1 to 2 minutes longer and spoon on top of tart, sprinkle with cocoa powder or cinnamon

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Price Breakdown

Cost per Serving: $0.76
Ingredient
1 tablespoon bourbon
½ cups confectioners' sugar
3 larges egg yolks
3 tablespoons granulated sugar
1 cup half n half
8 ounces semisweet chocolate
1 tablespoon unsalted butter
1 teaspoon vanilla extract
Price
$0.51
$0.19
$0.68
$0.05
$0.66
$5.10
$0.12
$0.30
$7.61

Tips

Health Tips

  • Egg yolks are high in cholesterol, leading some people to recommend eating only egg whites or limiting egg consumption to one egg per day. However, new research suggests you might go ahead and eat your whole eggs. It turns out egg yolk contains valuable nutrients (the cartenoids that make it yellow are great for eye health, folic acid is great for brain health, and it has vitamins A, E, D, and K) and dietary cholesterol seems to have little influence on blood cholesterol levels.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Don't waste any egg yolks or egg whites left over from separating eggs. Both can be frozen and used later (ice cube trays come in handy here!)

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Don't despair if you don't have powdered sugar on hand. All you need is granulated sugar and a good blender. Pour in the granulated sugar and blend at a high speed until you have a powder.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
231k Calories
2g Protein
13g Total Fat
22g Carbs
1% Health Score
Limit These
Calories
231k
12%

Fat
13g
21%

  Saturated Fat
7g
50%

Carbohydrates
22g
8%

  Sugar
17g
20%

Cholesterol
68mg
23%

Sodium
18mg
1%

Alcohol
0.64g
4%

Caffeine
19mg
7%

Get Enough Of These
Protein
2g
6%

Manganese
0.31mg
15%

Copper
0.29mg
15%

Magnesium
42mg
11%

Phosphorus
102mg
10%

Iron
1mg
9%

Selenium
5µg
8%

Fiber
1g
7%

Zinc
0.85mg
6%

Potassium
166mg
5%

Calcium
46mg
5%

Vitamin B2
0.08mg
5%

Vitamin A
205IU
4%

Vitamin B12
0.22µg
4%

Vitamin B5
0.29mg
3%

Vitamin E
0.38mg
3%

Vitamin D
0.34µg
2%

Folate
8µg
2%

Vitamin K
2µg
2%

Vitamin B6
0.04mg
2%

Vitamin B1
0.02mg
2%

Vitamin B3
0.21mg
1%

covered percent of daily need

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