Cookbook:Milk Chocolate Pepper Vodka Tart

| American cuisine | Dessert

Crust

 * ½ cup white granulated sugar
 * 1 cup (2 sticks) unsalted butter
 * 1 egg
 * ½ teaspoon vanilla
 * 2½ cups (12 ounces) bread flour
 * 2 roasted red bell peppers, packed in oil

Filling

 * 10 ounces milk chocolate, cut into pieces
 * 1 cup (2 sticks) unsalted butter
 * ½ teaspoon vanilla
 * ½ cup pepper vodka
 * 1¼ cups white granulated sugar
 * 3 eggs
 * 1¼ cups (6 ounces) bread flour

Topping

 * 1 pint heavy whipping cream
 * 1 cup (4 ounces) confectioners' sugar
 * ¼ cup pepper vodka
 * 12 ounces white chocolate, melted
 * ½ teaspoon nutmeg

Crust

 * 1) Place sugar, butter, egg and vanilla in a mixing bowl, and mix at low speed until combined.
 * 2) Add flour and mix until incorporated; do not over mix.
 * 3) Set the dough on a floured cookie pan and press flat.
 * 4) Refrigerate until firm enough to roll out, 45 minutes to an hour.
 * 5) After making filling, line an 11-inch cake pan with the crust.
 * 6) Line the bottom of the unbaked tart shell with a single thin layer of red bell peppers that have been wiped free of most of the oil.

Filling

 * 1) Melt chocolate and butter over low heat in a saucepan.
 * 2) Stir in vanilla.
 * 3) Take off the heat and add pepper vodka and let cool slightly.
 * 4) While the chocolate mixture is cooling, whip the sugar and eggs until light and fluffy.
 * 5) Fold into cooled chocolate mixture.
 * 6) Sift the flour into this mixture, making sure there are no lumps.
 * 7) Preheat oven to 350°F.
 * 8) Pour chocolate mixture on top of red bell pepper layer, leaving ¾ inch at the top of pan.
 * 9) Bake for about 20 minutes. The center should be soft, similar to a pumpkin pie when it is done.
 * 10) Let cool before taking it out of the pan.
 * 11) Refrigerate overnight before cutting.

Topping

 * 1) Whip cream and confectioners' sugar until peaks are thick, then slowly whip in vodka.
 * 2) When vodka is completely mixed in, add melted white chocolate while whisking.
 * 3) Refrigerate for 4 hours.
 * 4) Top each piece with plenty of whipped cream, sprinkle lightly with nutmeg and enjoy.