Anyone would tell you that its always best to cook with what you enjoy drinking, whether savory or sweet a good drink will make it better.
As for me my love is baking and I love trying out new things, so this was the perfect opportunity to try a good stout beer for this recipe. I used a Guinness stout to make this amazing tart, reducing the stout to a syrup consistency just elevates the flavor that much more.
This recipe starts with reducing the stout and setting it aside, work on your tart recipe so that it can rest before rolling out. Once the dough has chilled begin to roll it out and place it over your tart pan. Now it does not have to be perfect because its a forgiving dough, if it breaks no worries just patch it together the filling will cover the imperfections. I must confess my tart dough was far from perfect but who cares it worked.
Now the rolled-out dough goes into the freezer to chill before baking, I did something called “Blind bake” which means that you’re actually cooking the tart dough because either the filling will cook in a short period of time or the filling doesn’t need to cook at all. To prevent the dough from puffing up I used dry bean to add weight. If you watch the video you’ll see! So I bake the dough with the dry beans then removed them and bake again with no weights.
Let the tart cool and work on the filling, make a ganache add the lovely reduced stout and pour it into the tart pan. Easy right now place it in the refrigerator and let it set. Meanwhile make some fresh whipped cream, crush some pretzels and shave some chocolate, use it to garnish your chocolate tart.
Make this tart ahead and share it with your friends and family.
Recipe courtesy of: Cups + Spoonfuls
Fresh whipped cream
- 1/2 C chilled heavy cream
- 1 T sugar or sweetener of choice
Whisk ingredients together until soft peaks, serve immediately.