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A chocolate bourbon tart treat perfect for Valentine’s Day!
With Valentine’s Day coming up, lots of us are thinking about what kind of plans we can come up with to make this romantic day a success! A lot of people make plans to go out to restaurants, but that can sometimes be a real pain. This is especially true when everyone else wants to go out on the same night! We like to avoid the crazy rush and just make our own romantic dinner at home, sort of a DIY dining experience!
One key part to making any romantic meal a success is a fantastic finish with a great dessert like our Chocolate Bourbon Tart!
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Chocolate Bourbon Tart
Chocolate is considered one of the great aphrodisiacs, so what better way to cap off a romantic dinner than with a little chocolate that might get you in the mood for love? While we could have gone out and bought some pre-made candies, making a chocolate dessert ourselves lets us make it the way we wanted!
We headed out to our local Baker’s Supermarket to shop for the ingredients we needed for this recipe. We grabbed some Kroger’s brand chocolate chips, dipping chocolate, heavy cream and some vanilla wafers. While we were shopping, we noticed a great deal on some fresh strawberries when we used the Baker’s Plus card. So then we decided that the sweet red fruit would be a perfect partner to the rich semi-sweet chocolate we were going to use for the tart.
We also figured making some classic chocolate covered strawberries would be nice sweet treat to go along side the Chocolate Bourbon Tart.
The recipe for the Chocolate Bourbon Tart results in a dish that looks elegant and refined, but is really quite simple to make. This makes it perfect for making it yourself at home! Starting out with a crust made from butter, sugar and ground up vanilla wafers, the crust is buttery and crispy with a nice vanilla flavor.
We ground up the vanilla wafers in a food processor to create a crumb crust and then pressed the crust into the tart pans.
What Chocolate Filling Did We Use?
For the filling, we used a combination of dark and semi-sweet chocolate to create a rich, complex chocolate filling. A good tart has to have a nice creamy custard, so we used a mixture of heavy cream and the chocolate chips to create a smooth custard filling.
The dark chocolate brings just enough bitterness to the tart to keep it from being overly sweet. Also it provides a perfect foil to the sweet tartness of the strawberries.
We wanted to add a special touch to the custard, so we went to our specialty and added a little splash of bourbon to the custard while it was cooking. The bourbon adds a nice undertone of vanilla and caramel that ties the chocolate and vanilla wafer crust together.
The bourbon also enhances the dark flavors of the chocolate and adding a nice perfume of whiskey to the tart.
What Ingredients are Needed for the Chocolate Bourbon Tart?
- Vanilla Wafers
- Chocolate Bourbon Tart
- Dark Chocolate
- Semi Sweet Chocolate
Fresh strawberries are another famous Valentine’s day treat, so why not use them to add a sweet fruity edge to the tarts and a bright splash of color? We thinly sliced the strawberries to release the juices an open up the smell of fresh strawberry, plus they look a bit like little hearts, which is totally romantic!
We finished the tarts by topping them with the sliced strawberries, some vanilla infused whipped cream and one of those chocolate covered strawberries. Fresh orange zest adds a bright citrus perfume and a pretty bright splash of color to the tarts.
We hope you will embrace your inner DIY spirit and give our Chocolate Bourbon Tarts a try for your Valentine’s Day dinner to finish your romantic dinner with a rich elegant dessert! Head over to your local Baker’s Supermarkets and check out their great products which will help you bring your best to their table! Want a great cocktail to go with it? Try our Blood Orange Gin Sour!
If You are Looking for More Dessert, Try These!
- Peppermint Mocha Marshmallows
- Chocolate Boozy Parfait
- Chocolate Pot de Creme
- Earl Gray Pot de Creme
- Apple Cider Creme Brulee
- Peach Bourbon Shortbread Bars
- Cherry Amaretto Marshmallows
- Banana Nutella Hand Pies
- Chocolate Chip Marshmallows
- Skillet S’mores with Peppermint
Like this recipe? Try these below, too!
Other Chocolate Boozy Tarts
- Triple Chocolate Tart with Boozy Whipped Cream – Epicurious
- No Bake Strawberry and Chocolate Boozy Tart – Giraffes Can Bake
- Bittersweet Chocolate Bourbon Tart – Love and Olive Oil
- Irish Cream Mint Chocolate Tart – Lemons for Lulu
- Boozy Chocolate and Pear Tart – Essential Vegan
Also, don’t forget to follow us on Instagram and tag #gastronomcocktails so we can see all the wonderful recipes YOU recreate from this site!
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For the Crust
- 2 oz unsalted butter, melted
- 1/2 tsp salt
- 8 oz vanilla wafers
- 1 Tbsp sugar
For the Tart
- 1 large egg
- 2 Tbsp bourbon
- 1/8 tsp salt
- 1 egg yolk
- 1 Tbsp flour
- 4 oz semi sweet chocolate, coarsely chopped
- 3/4 cup heavy cream
- 5 oz dark chocolate, coarsely chopped
- 1/3 cup whole milk
For the Crust
Preheat the oven to 300°. Lightly spray a 9 inch springform pan with nonstick cooking spray. You can also do 6 individual tarts.
In food processor, pulse the cookies into crumbs. Add in sugar, salt and melted butter, pulse until grainy and crumbs are slightly damp.
Turn the mixture onto the springform pan and press on the bottom and up the sides. You can use the bottom of a measuring cup to get the rounded edges if needed.
Place the pan in freezer for 5 minutes, then place onto baking sheet.
Bake until crust is just dry to the touch but not browned, about 12-13 minutes. Remove from oven and place on wire rack to cool.
For the Tart
Increase oven temperature to 325°.
In a medium saucepan over medium low heat, stir together the cream and milk until it is at a slow simmer. Bubbles will form on the sides of the pan. Don't scald or burn the milk. Remove pan from heat, add both kinds of chocolate and whisk until the mixture is smooth. Set aside for at least 5 minutes, until just slightly warm.
In a small bowl, lightly beat egg, egg yolk, flour, bourbon and salt. Add the egg mixture to the chocolate mixture until blended. Pour into the tart shell and bake for 20-25 minutes until just the middle jiggles a bit.
Remove from oven and move to wire rack to cool at least 15 minutes. Remove tart from pan and cool completely.
Serve either at room temperature or just out of the fridge.
Cuisinart FP-8SV Elemental 8-Cup Food Processor, Silver
Hiware 9 Inch Non-stick Cheesecake Pan Springform Pan with Removable Bottom / Leakproof Cake Pan Bakeware with Cleaning Cloth
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Amount Per Serving: Calories: 559 Total Fat: 33.4g Saturated Fat: 18.8g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 133mg Sodium: 266mg Carbohydrates: 58g Fiber: 2.6g Sugar: 40g Protein: 4.2g
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