Guinness Tart | Dorothy Lane Market

Guinness Tart

PREP TIME 10 mins
COOK TIME 3 hr
SERVINGS 8
Chef Carrie Walters
  • POSTED Aug 20th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • 3 cups chocolate wafers, finely ground
  • 9 Tbsp unsalted butter, melted
  • 2 Tbsp sugar
  • Pinch of salt

Mousse:

  • 10 oz dark chocolate
  • ½ cup Guinness Stout
  • 2 cups heavy cream
  • ¼ cup powdered sugar
  • 1 cup Bourbon Stout Cherries

Bourbon Stout Cherries:

  • ½ cup Bourbon
  • ¾ cup brown sugar
  • 1 cup Guinness Stout
  • 1 lb Bing cherries, pitted

INSTRUCTIONS

1
Preheat oven to 350°F. Pulse ground chocolate wafers, butter, sugar, and a pinch of salt in a food processor until well combined.
2
Pat mixture into a 10-inch tart pan, pressing firmly into bottom and up the sides. Bake until crust is fragrant and darkens slightly, about 10 minutes. Let cool completely on a wire rack before filling.
3
To prepare the mousse, add the chocolate and stout to the top of a double boiler set over gently simmering water. Stir until the chocolate has melted. Remove from heat, allow to cool slightly.
4
In a bowl of a stand mixer, add the cream and powdered sugar, building up speed beat on high until medium peaks form.
5
While the mixer is running, slowly drizzle the chocolate into the mixer. Once all the chocolate has been added, stop the mixer and remove the bowl.
6
Using a spatula gently fold into the chocolate and cream until they have been well combined. Add the mousse to the tart pan in an even layer, refrigerate until set, about 3 hours. Top with Bourbon Stout Cherries just prior to serving.
7
For the Boubon cherries, add the Bourbon, sugar, and stout to a saucepan. Simmer until sugar had dissolved.
8
Add the cherries to a re-sealable jar with the Bourbon/stout mixture. Allow to sit at room temperature for one hour. Seal and refrigerate for at least two days before serving.

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Guinness Tart

Dorothy Lane Market
PREP TIME 10 mins
COOK TIME 3 hr
SERVINGS 8

INGREDIENTS

  • 3 cups chocolate wafers, finely ground
  • 9 Tbsp unsalted butter, melted
  • 2 Tbsp sugar
  • Pinch of salt

Mousse:

  • 10 oz dark chocolate
  • ½ cup Guinness Stout
  • 2 cups heavy cream
  • ¼ cup powdered sugar
  • 1 cup Bourbon Stout Cherries

Bourbon Stout Cherries:

  • ½ cup Bourbon
  • ¾ cup brown sugar
  • 1 cup Guinness Stout
  • 1 lb Bing cherries, pitted

INSTRUCTIONS

1
Preheat oven to 350°F. Pulse ground chocolate wafers, butter, sugar, and a pinch of salt in a food processor until well combined.
2
Pat mixture into a 10-inch tart pan, pressing firmly into bottom and up the sides. Bake until crust is fragrant and darkens slightly, about 10 minutes. Let cool completely on a wire rack before filling.
3
To prepare the mousse, add the chocolate and stout to the top of a double boiler set over gently simmering water. Stir until the chocolate has melted. Remove from heat, allow to cool slightly.
4
In a bowl of a stand mixer, add the cream and powdered sugar, building up speed beat on high until medium peaks form.
5
While the mixer is running, slowly drizzle the chocolate into the mixer. Once all the chocolate has been added, stop the mixer and remove the bowl.
6
Using a spatula gently fold into the chocolate and cream until they have been well combined. Add the mousse to the tart pan in an even layer, refrigerate until set, about 3 hours. Top with Bourbon Stout Cherries just prior to serving.
7
For the Boubon cherries, add the Bourbon, sugar, and stout to a saucepan. Simmer until sugar had dissolved.
8
Add the cherries to a re-sealable jar with the Bourbon/stout mixture. Allow to sit at room temperature for one hour. Seal and refrigerate for at least two days before serving.

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