This week’s recipe for Baked Sunday Mornings is the Simple Chocolate Whiskey Tart, from Baked Elements. Man, did we love this one! The tart consists of a buttery shortbread crust, topped with a rich, fudgy chocolate filling. Daren thought it tasted almost like a brownie in tart form (not the texture, just the chocolate-yness). We couldn’t taste the whiskey in the final product (there’s only 2 tablespoons in the whole thing), but I didn’t necessary think that was a bad thing The recipe was simpler than most from the Baked boys, which was a welcome reprieve this week. As much as I love my KitchenAid, sometimes a recipe that doesn’t involve pulling out the mixer is great! I don’t have a full-size tart pan, so I made individual mini tarts instead. The recipe worked perfectly for 6 mini (4-inch) tarts; just decrease the baking time to 12-13 minutes. When they came out they looked almost like giant peanut butter cups – which led to the fantastic idea of trying to add a layer of peanut butter filling next time. Yum!
For the recipe and to see what everyone else thought, head on over to Baked Sunday Mornings!
Yield: 1 9-inch or 6 4-inch tarts
Source: Baked Elements