TasteTailor

Table

Grid

Image	Name	Qty	Metric	Price
	bourbon	1.0	Tbsp	None
	confectioners' sugar	60.0	grams	None
	egg yolks	3.0	larges	None
	granulated sugar	3.0	Tbsps	None
	half-and-half	242.0	milliliters	None
	salt	1.0	pinch	None
	semisweet chocolate	226.796	grams	None
	butter	1.0	Tbsp	None
	vanilla extract	1.0	teaspoon	None

bourbon

Qty: 1.0

Metric: Tbsp

Price: None

confectioners' sugar

Qty: 60.0

Metric: grams

Price: None

egg yolks

Qty: 3.0

Metric: larges

Price: None

granulated sugar

Qty: 3.0

Metric: Tbsps

Price: None

half-and-half

Qty: 242.0

Metric: milliliters

Price: None

salt

Qty: 1.0

Metric: pinch

Price: None

semisweet chocolate

Qty: 226.796

Metric: grams

Price: None

butter

Qty: 1.0

Metric: Tbsp

Price: None

vanilla extract

Qty: 1.0

Metric: teaspoon

Price: None

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Instructions

Step 1: You can find this and many more recipes at http://sallycooks.comhttp://sallycooks.com/2013/11/22/chocolate-tart-with-a-bourbon-glaze-and-pumpkin-whipped-cream/What to do:make the crust:pulse the flour, confectioners’ sugar and salt in a food processor until combinedadd the butter and pulse until it is in pea-size piecesdrizzle in 2 tablespoons cold water and pulse until the dough just comes togetherturn out onto a piece of parchment pepper; form the dough into a diskwrap tightly and refrigerate until firm, at least 1 hour or overnightroll out the dough into a 12-inch round on a lightly floured surface, I used another piece of parchment on topease into a 9-inch tart pan if you have one or a pie dishchill at least 30 minutespreheat the oven to 350 degreesline the crust with foil and fill with pie weights or dried beansbake until golden around the edge, about 20 minutesremove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutestransfer to a rack and let cool completelymake the filling:put the chocolate in a medium bowl; set asidebring the milk to a simmer in a small saucepan over medium heat (you don’t want it to boil)whisk the egg yolks, granulated sugar, vanilla and salt in a separate medium bowlgradually whisk the hot milk into the egg mixture, then pour the mixture into the saucepanreduce the heat to medium low and cook, stirring, until thick, about 1 minutepour over the chocolate and let sit, undisturbed, 5 minutesadd the butter and whisk until smoothpour the filling into the prepared crust and smooth into an even layercover loosely with plastic wrap and refrigerate until set, about 2 hoursmake the glaze:whisk the confectioners’ sugar, butter and rum in a small bowldrizzle over the tart

Ingredients:

• granulated sugar
• chocolate
• egg yolk
• bourbon
• pumpkin
• vanilla
• butter
• pepper
• cream
• crust
• dough
• all purpose flour
• glaze
• sugar
• water
• milk
• salt
• wrap
• egg
• rum

Equipment:

• food processor
• plastic wrap
• sauce pan
• tart form
• whisk
• bowl
• aluminum foil
• oven

Step 2: Pumpkin Whipped Cream

Ingredients:

• whipped cream
• pumpkin

Step 3: What to buy:1 cup heavy whipping cream1/4 cup confectioners’ sugar1 teaspoon vanilla extract1 teaspoon cinnamon3 tablespoons pumpkin puree

Ingredients:

• canned pumpkin
• vanilla

Step 4: What to do:chill mixing bowl and beater in the freezer for 10 minutesbeat cream with sugar until soft peaks formadd vanilla, spices and pumpkin pureebeat to stiff peaks, about 1 to 2 minutes longer and spoon on top of tart, sprinkle with cocoa powder or cinnamon

Ingredients:

• cocoa powder
• cinnamon
• pumpkin
• vanilla
• spices
• cream
• sugar

Equipment:

• mixing bowl