8oz (200g) Shortbread cookies

1 tbsp (15g) Sugar

0.5 tsp (6g) Salt

2 oz (50g) (half a stick) unsalted butter, melted


Whiskey Whipped Cream

1.25 cups (300ml) Heavy cream

2 tbsp (30g) Sugar

1 to 2 tbsp (15 to 30 ml)Good-quality whiskey

0.75 cup (180ml) Heavy cream

0.33 cup (80ml) Whole milk

5 oz (140g) Genauva extra dark chocolate gems

4 oz (100g) Genauva milk chocolate gems

1 Large egg, plus 1 large egg yolk

1 tbsp (20g) All-purpose flour

2 tbsp (30ml) Good-quality whiskey

Whiskey Whipped Cream*

Cocoa powder


Simple Chocolate Whiskey Tart with Whiskey Whipped Cream*

Whiskey desserts

Whiskey desserts



Preheat the oven to 300°F (150°C) and position a rack in the center. Lightly spray a 9-inch (23cm) springform pan with nonstick cooking spray. In a food processor, pulse the cookies into very fine crumbs. (You should have approximately 1.75 cups.) Place the crumbs into a bowl, add the sugar and salt, and stir to combine. Pour the butter over the crumbs and mix with a fork until combined. Turn the mixture out into the prepared pan and press it into the bottom and up the sides using your fingers or the bottom of a metal measuring cup. Place the pan in the freezer for about 5 minutes, then place on a baking sheet, and bake until the crust is just dry to the touch but not browned, about 12 minutes. Remove from the oven and place on a wire rack to cool. Increase the oven temperature to 325°F (170°C). In a medium saucepan over medium-low heat, stir together the cream and milk. Bring the

In a medium saucepan over medium-low heat, stir together the cream and milk. Bring the mixture just to a low simmer (bubbles will start to form around the edge of the pan) but do not scald or boil. Remove the pan from the heat, add both types of chocolate and whisk very gently until the mixture is completely smooth. Continue stirring to release excess heat. Set aside for 5 to 10 minutes, or until the mixture is only slightly warm. In a small bowl, lightly beat the egg, egg yolk, flour and whiskey. Add the egg mixture to the chocolate mixture and whisk until completely blended. Pour the filling into the tart shell and bake for 20 to 25 minutes or until the edges are slightly set but the middle is still slightly jiggly. Remove from the oven and transfer to a wire rack to cool for at least 15 minutes. Carefully remove the tart from the pan and let cool completely. Serve either at room temperature or directly from the refrigerator with a big dollop of Whiskey Whipped Cream and a dusting of cocoa powder (or a scoop of ice cream).


Whiskey Whipped Cream

Pour the cream into a chilled metal bowl and whisk vigorously for about 1 minute or until soft peaks form. Sprinkle the sugar and whiskey on top and continue whisking vigorously until stiff peaks form. Serve immediately.

*Contributed by Matt Lewis and Renato Poliafito posted on

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