Triple Chocolate Tart with Boozy Whipped Cream

PreparationMake crust: Preheat oven to 350°F with rack in middle. Pulse almonds with cookies and sugar in a food processor until almonds and cookies are finely ground. 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). Bake until set, 15 minutes. Cool on a rack 1 hour. Make filling: 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. Remove from heat and whisk in chopped chocolate and vanilla until smooth. 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: 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. 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.

PreparationMake crust: Preheat oven to 350°F with rack in middle. Pulse almonds with cookies and sugar in a food processor until almonds and cookies are finely ground. 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). Bake until set, 15 minutes. Cool on a rack 1 hour. Make filling: 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. Remove from heat and whisk in chopped chocolate and vanilla until smooth. 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: 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. 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.