Active Time

　　20 minutes

　　Total Time

　　4 hours (includes cooling)

　　This triple threat dessert offers three distinct textures and flavors: A nutty, crumbly crust is filled with a dark chocolate pudding enriched with bittersweet chocolate, cocoa, and chocolate stout, then topped with a billowy bourbon whipped cream. For more seasonal recipes, download the free Gourmet Live app and stay tuned to the Gourmet Live blog for the latest updates.

　　

Ingredients

Makes 1 (9-inch) tart

　　

For crust:

1/2 cup unsalted roasted almonds (see Cooks' Notes)

　　15 chocolate wafer cookies (such as Famous Chocolate Wafers; 4 ounces)

　　2 tablespoons packed light brown sugar

　　5 tablespoons unsalted butter, melted

　　

For filling:

1 cup whole milk

　　1/2 cup heavy cream

　　1/2 cup chocolate stout, preferably double chocolate stout (to measure, tilt cup and pour it slowly down side of a liquid measuring cup, then let foam dissipate or skim it off)

　　2 tablespoons packed light brown sugar

　　2 tablespoons unsweetened cocoa powder

　　2 tablespoons cornstarch

　　2 ounces good-quality bittersweet chocolate (60 - 62% cacao), finely chopped

　　1/2 teaspoon pure vanilla extract

　　

For cream topping:

1 cup chilled heavy cream

　　2 tablespoons bourbon

　　2 teaspoons sugar

　　1/4 teaspoon pure vanilla extract

　　

Equipment:

9-inch tart pan (1-inch deep with removable bottom) or 9-inch springform pan

　　

Accompaniment:

Chocolate shavings or cocoa powder, optional

　　

Make crust:

Step 1

Preheat oven to 350°F with rack in middle.

　　

Step 2

Pulse almonds with cookies and sugar in a food processor until almonds and cookies are finely ground.

　　

Step 3

Add butter and pulse to combine, then press evenly onto bottom and up side of tart pan or 1-inch up side of springform pan (a dry measuring cup with a smooth bottom is very useful for pressing crumbs into an even layer).

　　

Step 4

Bake until set, 15 minutes. Cool on a rack 1 hour.

　　

Make filling:

Step 5

Whisk together milk, cream, stout, sugar, cornstarch, and cocoa in a medium saucepan and bring to a boil over medium heat, whisking constantly, then briskly simmer, whisking constantly, 2 minutes.

　　

Step 6

Remove from heat and whisk in chopped chocolate and vanilla until smooth.

　　

Step 7

Pour chocolate custard into cooled tart shell and cover surface with plastic wrap or wax paper (to prevent a skin from forming) and chill until set, about 3 hours.

　　

Make cream topping:

Step 8

Beat cream, bourbon, sugar, and vanilla in a bowl with an electric mixer just until stiff peaks form. Spread whipped cream decoratively on top of pie.

　　

Step 9

Garnish with chocolate shavings or dust with cocoa powder, if desired.

　　Cooks' Notes:

　　•If you can't find unsalted roasted almonds, buy whole raw almonds (with skins). Roast them in a rimmed sheet pan in a preheated 350°F oven until golden and fragrantly toasty (cut open an almond to see if the insides are golden), 8 to 10 minutes. Let cool completely.

　　•Tart (without cream topping) can be made 1 day ahead and kept chilled, its surface covered with plastic wrap.

　　•Whipped cream topping can be added 3 hours ahead and kept chilled, uncovered.

　　•To make chocolate shavings, have a bar of bittersweet chocolate at room temperature. Holding the chocolate with a paper towel, pass a vegetable peeler over the edge or side of the bar. The chocolate will curl up like wood shavings.