Recipes

Guinness Tart

A delicious grand finale to your St. Patrick’s Day meal.

Tart Crust:

3 cups chocolate wafers, finely ground (about 14 oz)

9 Tbsp unsalted butter, melted

2 Tbsp sugar

Pinch of salt

Mousse:

10 oz dark chocolate

1/2 cup Guinness Stout

2 cups heavy cream

1/4 cup powdered sugar

1 cup Bourbon Stout Cherries

Bourbon Stout Cherries:

1/2 cup Bourbon

3/4 cup brown sugar

1 cup Guinness Stout

1 lb Bing cherries, pitted

To prepare tart crust:

Preheat oven to 350°F. Pulse ground chocolate wafers, butter, sugar, and a pinch of salt in a food processor until well combined. 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.

To prepare 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.

In a bowl of a stand mixer, add the cream and powdered sugar, building up speed beat on high until medium peaks form. 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. 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.

Bourbon Cherries:

Add the Bourbon, sugar, and stout to a saucepan. Simmer until sugar had dissolved. Add the cherries to a re-sealable jar, pour bourbon/stout mixture over the cherries. Allow to sit at room temperature for one hour. Seal and refrigerate for at least two days before serving.

SERVINGS:

ALLERGENS: Milk, Wheat

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