Cooking With Beer – Founders Chocolate Porter Tart

(Courtesy Founders Brewing)

Festive foods take on new meaning when made with serious craft beer. And who doesn’t like chocolate? Who doesn’t like beer?

, Cooking With Beer – Founders Chocolate Porter Tart This Chocolate Porter Tart recipe comes our way from Justin Golinski, Culinary Director at Founders Brewing in Grand Rapids, Michigan. And it uses the brewery’s award-winning Porter, 6.5 % ABV silky black ale with sweet chocolate notes and a caramel malt presence that’s conveniently available year-round.

This from Chef Golinski…

“For some, the kitchen can be the most intimidating room of the house. Let’s change all that. This recipe is super easy, and forgiving (we’re talking chocolate here, people). The best part? There’s a bit of leftover beer for you to enjoy while you’re baking at home.”

So let’s do this!

Founders Chocolate Porter Tart

Ingredients for the crust

1 cup crushed graham crackers
1 tbls brown sugar
4 tbls melted butt

Ingredients for the filling

2 cups semisweet chocolate chips
1 1/2 sticks of butter
1/2 cup heavy whipping cream
1 cup Founders Porter
1/4 cup powdered sugar

Ingredients for the whipped cream

1 cup heavy cream
2/3 cup powdered sugar
2 tbls Founders Porter

Cooking instructions

Preheat oven to 350 degrees.
In a food processor, add the graham crackers and brown sugar. Pulse until you have fine crumbs. While the food processor is still running, slowly add the melted butter. Process until consistent.
Press the crust mixture firmly into the bottom of a greased 9-inch spring form pan (or tart pan with removable bottom).
Bake at 350 degrees for 12 minutes or until tart crust starts to ‘dry out’ and begins to become aromatic. Remove from oven and allow to cool.
In a double boiler, add the chocolate and the butter, stir over medium-high heat until chocolate has melted.
Add the Porter and stir until combined. Remove from heat and allow to cool for 5 minutes. Add the cream and stir to combine. Sprinkle 1/4 cup of powdered sugar over the chocolate and whisk until combined. As this recipe stands, it will be a slightly bitter. If you care for a bit of a sweeter tart, add more sugar to taste.
Pour the chocolate in the spring form pan over the crust. Chill until set, about 4 hours.
In the bowl of a stand mixer, add the cream, 2/3 cup powdered sugar and 2 tbls of Porter. Whip on high until soft peaks form, about 3 minutes.
Once the tart has set, remove the sides of the spring for pan (or tart pan) and serve topped with whipped cream.

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