Black Bottom Pie has a layer of dark chocolate filling, and a smooth, rum-flavored custard of chiffon topping, garnished with whipped cream.
Equipment
Touchless Thermometer like mine amzn.to/4cVp7xR
Meltless Ice cubes amzn.to/3VIX2DG
Crazy Cat Lady Spatula amzn.to/3VKhZ18
8" Deep Dish Tart Pan amzn.to/3Lij4Xh
Ingredients
3 c (340 g) pulverized Ginger Snap Cookies
1/2 c unsalted butter
1/4 c powdered sugar
1 T unflavored gelatin
4 T water
1/2 c + 1/2 c sugar
1 T cornstarch
2 c. hot milk
4 eggs divided
2 oz chocolate
1 tsp vanilla extract
1/8 tsp cream of tar tar
1 T rum extract or 4 T run or whiskey
Directions:
1. Preheat oven to 350°.
2. Mix gingersnaps, melted butter and powdered sugar. Mold into tart pan and bake for 10 min.
3. In the top of a double boiler, mix 1/2 c sugar and cornstarch. Whisk in hot milk.
4. Temper in yokes. In a heat-proof bowl, whisk yokes and drizzle in hot milk mixture while whisking constantly. Pour it back into the double boiler and whisk until the temperature reaches 160° (5-6 minutes).
5. Dissolve gelatin into the water for 5 minutes and stir in.
6. Divide in half into two bowls. Add chocolate and vanilla to one and pour it into the bottom layer of the crust. Set aside the other and let cool.
7. Make a Swiss meringue with the rest of the ingredients. In your metal mixer bowl as the top of the double boiler, whisk whites, cream of tar tar and remaining sugar. Bring to 160°. Place the mixer bowl on the mixer and whisk to stiff peaks. Whisk in rum or liquor.
8. Allow to cool and fold into remaining custard half.
9. Spoon on top of the chocolate layer, place plastic wrap on top to prevent a skin from forming and chill 4 hours or overnight.
10. Top with sweetened whipped cream.
13 сен 2024
