Chocolate Porter Beer Tart With Porter Whipped Cream
The creaminess of chocolate pairs so well with a well crafted porter. For this tart I used Firestone Walker Reserve Porter, it has the perfect balance of flavors for this recipe with notes of chocolate, coffee, caramel and a touch of a citrus taste. You also want to use a really well made chocolate, because, like beer, craft chocolate has well developed flavors that can’t be matched by the "Macro" chocolatiers. I usedfor the perfect balance of richness and sweetness.
I’m a sucker for a well made dark beer, and this recipe pairs well with the cold bottle of Porter.
I also made a porter whipped cream, with a rich smooth sweetness and notes of dark beer, you’ll want to eat this right out of the mixing bowl.
Chocolate Porter Beer Tart
For the crust:
1 cup crushed chocolate wafer cookies or chocolate graham crackers (NOT chocolate covered)
1 tbs brown sugar
3 tbs melted butter
For the filling:
2 (16 oz) cups semi sweet chocolate (Like), broken into chunks
1 1/2 (12 tbs) sticks of butter
1/2 cup heavy cream
1 cup porter beer (I used Firestone Walkers Reserve Porter)
1/4 cup powdered sugar (plus additional 1/4 cup if desired)
For the porter whipped cream:
1 cup heavy cream
2/3 cup powdered sugar
2 tbs porter beer (I used Firestone Walkers Reserve Porter)
Preheat oven to 350.
In a food processor, add the chocolate wafer cookies and brown sugar. Pulse until nothing remains but fine crumbs. While the food processor is still running, remove the spout stopper and slowly add the melted butter. Process until it resembles wet sand.
Press very firmly into the bottom of a 9 inch spring form pan (or tart pan with removable bottom) that has been sprayed with butter flavored cooking spray.
Bake at 350 for 12 minutes or until tart crust starts to look dry and you can smell it cooking. Remove from oven and allow to cool.
In a double boiler add the chocolate and the butter, stir over medium-high heat until chocolate has melted. If you don’t have a double boiler, you can place a metal bowl over a pot that has a few inches of water at the bottom. Make sure that the bottom of the metal bowl does not touch the water in the pot.
Add the beer and stir until combined. Remove from heat and allow to cool for 5 minutes. Add the cream and stir to combine. Sprinkle 1/4 cup of powdered sugar over the chocolate and whisk until combined. I like my desserts on the bitter side, as I suspect a lot of you beer lovers do as well. The sweetness level of this dessert will depend on the type of beer you use as well as the level of sweetness you enjoy. Taste the chocolate and decide weather or not you want it sweeter and add additional sugar accordingly.
Pour chocolate in the spring form pan over the curst. Chill until set, about 4 hours.
In the bowl of a stand mixer, add the cream, 2/3 cup powdered sugar and 2 tbs of porter. Whip on high until soft peaks form, about 3 minutes.
Once the tart has set, remove the sides of the spring for pan (or tart pan) and serve topped with whipped cream.