Milk Chocolate Pepper Vodka Tart
Source and licence
"Milk Chocolate Pepper Vodka Tart" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Milk_Chocolate_Pepper_Vodka_Tart, revision 4587358), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Milk_Chocolate_Pepper_Vodka_Tart&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4587358
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- ½ cup white granulated sugar
- 1 cup (2 sticks) unsalted butter
- 1 egg
- ½ teaspoon vanilla
- 2½ cups (12 ounces) bread flour
- 2 roasted red bell peppers, packed in oil
- 10 ounces milk chocolate, cut into pieces
- ½ cup pepper vodka
- 1¼ cups white granulated sugar
- 3 eggs
- 1¼ cups (6 ounces) bread flour
- 1 pint heavy whipping cream
- 1 cup (4 ounces) confectioners' sugar
- ¼ cup pepper vodka
- 12 ounces white chocolate, melted
- ½ teaspoon nutmeg
Method
- 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.
- 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.
- 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.