Dram Lover's Dream: A Chocolate Tart Made With Smoky Whisky

As the summer sun fades and cooler evenings arrive, so does our appetite for lighter, fruitier desserts. The arrival of autumn calls for more full-bodied comfort food, and this layered chocolate tart fits the bill: A wonderfully easy, rich, and no-frills treat that will likely win over even a staunch no-dessert crowd, thanks to its savory salty and smoky finish. It’s also the perfect excuse to reach for something beyond that go-to bottle of bourbon. This dessert harnesses the uniquely robust expressions of a scotch—specifically a peated scotch that lends a distinct smokiness reinforced by the smoked almonds in the crust, and holds up perfectly to the rich chocolate atop a sweet and salty butterscotch.

A peated or otherwise smoky single malt scotch is a stellar accompaniment for those who love intense desserts with a savory edge. Talisker Storm delivers smoke and a distinctly briny bite, and is a surprisingly welcome addition to the luxurious butterscotch. Ardbeg Ten Years Old is an equally delicious option, lending charred notes and a brackish finish. The scotch-inspired American single malt Whiskey Del Bac Ode to Islay is also a great choice, as it mirrors the toffee and chocolate notes in the other ingredients with its mesquite-smoked malt base.

This delectable dessert is easily assembled, with no heavy rolling pin needed for a crust. It only requires a bit of patience as the fillings are chilled between steps. The cocoa crust sits on the fence between sweet and savory, allowing the whisky butterscotch to shine on the backbone of an incredibly rich ganache filling. The crust is versatile enough to use with a variety of whisky-infused fillings, such as a vanilla bean custard laced with whisky or a bourbon apple compote.

Chocolate Ganache Tart with Smoked Almonds and Whisky Butterscotch

Chocolate Smoked Almond Crust

Ingredients:

● 1 ½ cups smoked almonds
● 1 cup all-purpose flour
● 2 egg yolks
● 5 Tbsp. unsalted butter, melted
● ¼ tsp. salt
● ⅓ cup dark cocoa powder
● 2 Tbsp. light brown sugar

Instructions:

Preheat the oven to 350°.
Finely chop the smoked almonds or pulse in a food processor until they resemble coarse sand.
Combine the nuts with all-purpose flour, egg yolks, melted butter, salt, cocoa powder, and sugar in a medium bowl, mixing until well combined.
Using your hands firmly press the mixture into the bottom and up the sides of a 14” x 5” rectangular or 10” tart pan.
Use the base of a measuring cup to press down one final time to ensure the base is even.
Pierce the crust with a fork and chill in the freezer for 30 minutes or refrigerate for 1 hour.
Bake chilled crust for 20 minutes or until the crust is firm to the touch.
Cool completely.

Whisky Butterscotch

Ingredients:

● 3 Tbsp. unsalted butter
● ¾ cup packed dark brown sugar
● ⅔ cup heavy cream
● 2 pinches of flaky sea salt
● 2-3 Tbsp. whisky

Instructions:

In a medium saucepan, combine the butter and brown sugar and cook over medium heat,
whisking continuously until sugar is completely dissolved and the mixture begins to boil.
Slowly add the heavy cream and the whisky, whisking continuously. Boil for two minutes. Add the flaky sea salt.
Pour ½ cup of the butterscotch onto the cooled crust and chill for at least 2 hours.

TIP: Use leftover butterscotch drizzled on ice cream or mixed with coffee. Store for 1 week in an airtight container in the refrigerator.
TIP: Feel free to replace the dark brown sugar with light, demerara, coconut, or muscovado sugar. The molasses notes in these types of brown sugar stand up to the briny bite of the peated scotch or smoky whisky.

Bittersweet Chocolate Filling

Ingredients:

● 10 oz. 72% dark chocolate
● 1 1/4 cups heavy cream
● 4 Tbsp. unsalted butter, room temperature, cubed

Instructions:

Melt chocolate in a double boiler. Meanwhile, heat heavy cream in a saucepan until it just begins to simmer.
Remove the melted chocolate from the double boiler.
Pour the hot cream over the melted chocolate and stir in small circles from the middle, moving your way outward as the mixture begins to emulsify and becomes glossy.
Add cubed butter and mix until fully incorporated and glossy.
Pour onto the butterscotch layer and chill in the refrigerator for at least 2 hours or until the mixture is set.
This is best left to set overnight.

Sea Salt Smoked Almond Praline

Ingredients:

● 1½ cups smoked almonds
● ⅓ cup granulated sugar
● 3 Tbsp. water
● Pinch of flaky sea salt

Instructions:

Combine the almonds, sugar, and water in a medium saucepan.
Cook on medium heat, stirring occasionally. The sugar will seize and crystalize in the pot, this is normal. Keep stirring so the caramel liquifies and coats the pecans evenly.
Cook until the nuts are a deep amber color. When there is a slight burning smell and you see small wisps of smoke rise remove from the heat. This ensures your candy will harden properly.
Spread onto parchment paper or silicone mat-lined baking tray. Sprinkle a few pinches of flakey sea salt on top. Cool completely at room temperature.
By hand or with a rolling pin, break into pieces and scatter across the cooled tart. ***If using the optional meringue (below), do not add to tart, set aside. Let the tart come to room temperature for at least 1 hour before serving.
Store leftovers tightly wrapped for up to 5 days in the refrigerator.

TIP: The sea salt praline can be made ahead of time and stored in an airtight container for up to
one month. It is wonderful sprinkled on oatmeal or ice cream with a drizzle of any leftover
butterscotch.

OPTIONAL: Torched Italian Meringue

Ingredients:

● 2 large egg whites
● ⅛ tsp. cream of tartar
● ½ granulated sugar
● 3 Tbsp. water

Instructions:

Whip egg whites until frothy in a standing mixer with a whisk attachment or a hand mixer.
Add cream of tartar and whip on medium-high speed until stiff peaks form.
While the eggs are beating, heat sugar and water until melted in a medium saucepan. No need to stir. Cook until it reaches 240º.
Slowly pour the sugar syrup into the egg whites and continue whipping until the bowl is tepid to the touch.
Spread generously on top of the cooled tart. With a hand torch, gently brown the sides and top of the meringue until golden. Scatter praline on top.