Forget the bars, make the tart. Baking Out Loud: Fun Desserts with Big Flavors has a recipe for a fudge tart that is boozy, dark, and delightful.
Reprinted with permission from Baking Out Loud by Hedy Goldsmith. Copyright © 2012. Published by Clarkson Potter. Available wherever books are sold. All rights reserved.
- For the Crust:
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, cut into small cubes and very cold
- 3 tablespoons ice-cold water
- For the Filling:
- 2 ounces semisweet chocolate (preferably Valrhona), chopped
- 1 cup (2 sticks) unsalted butter, cut into 2-inch pieces
- 1/2 cup natural dark cocoa powder (preferably Valrhona)
- 1 1/2 cups sugar
- 3 tablespoons Lyle’s Golden Syrup
- 3 tablespoons sour cream
- 4 extra-large eggs, at room temperature
- 1 extra-large egg yolk, at room temperature
- 1/4 cup bourbon (preferably Maker’s Mark)
- 1 teaspoon vanilla bean paste or pure vanilla extract
- 1/4 teaspoon kosher salt
For the Crust: Using an electric mixer fitted with the paddle attachment, mix flour, sugar, and salt on medium speed for about 1 minute, until blended. Add cold butter pieces and mix on medium-low speed for about 3 minutes, or until largest pieces of butter are about pea size. With the mixer on medium speed, add cold water and beat for 1 minute, or until dough forms moist clumps.
Scrape dough and any remaining floury bits onto a work surface and knead 3 to 4 times, until it all comes together into a smooth dough. Shape into a disc, wrap in plastic wrap, and refrigerate for about 1 hour, or until firm enough to roll out.
Put a large piece of parchment paper (or two taped together) on a work surface. Put dough in the center of the paper and top with a second sheet of parchment paper (or two taped together). Roll out dough into a 14-inch circle, stopping occasionally to peel away the paper, dust dough lightly with flour, and reposition the paper so you don’t get any wrinkles.
Roll dough loosely around the rolling pin and center it over a 10-inch springform pan. Unroll dough evenly into the pan. Using your fingers, gently press dough into the sides and bottom of the pan. Trim off all but 2 inches of dough that hangs off the sides of the pan. Refrigerate for 1 hour, or until dough is very firm.
Position a rack in the middle of the oven and preheat the oven to 375°F (180°C; 350°F if using a convection oven).
Line the chilled crust with a large piece of foil and fill it with dried beans to weigh it down. Bake for 35 minutes (15 to 20 minutes if using a convection oven), or until the edges are light brown and the dough looks dry. Carefully lift out the foil and beans and continue to bake for 3 to 5 minutes (1 to 2 minutes if using a convection oven) longer, or until the crust is golden brown.
For the Filling: Reduce the oven temperature to 325°F (160°C; 300°F if using a convection oven).
In a large heatproof bowl, melt chocolate and butter over simmering water.
Remove the bowl from the heat, add cocoa, and whisk until blended. Add sugar, Lyle’s Golden Syrup, and sour cream, and whisk until blended. Add eggs, egg yolk, bourbon, vanilla, and salt, and whisk just until blended. Pour into baked tart shell.
Bake for 40 to 42 minutes (30 to 35 minutes if using a convection oven), or until the edges are slightly puffed and the center of the filling jiggles slightly when the pan is gently shaken. Transfer the pan to a wire rack and let cool completely. Cover and refrigerate overnight, or for up to 3 days.
To Serve: Unclasp and remove the outer ring of the pan, and using 2 large offset spatulas, move tart to a flat serving plate. Using a large knife dipped in hot water and wiped dry, cut tart into slices, dipping the knife in hot water and wiping dry in between cuts.