Cookbook | Ingredients | Recipes | American cuisine | Dessert 1⁄2 cup sugar 1 cup (2 sticks) unsalted butter 1 egg 1⁄2 teaspoon vanilla 21⁄2 cups (12 ounces) bread flour 2 roasted red bell peppers, packed in oil 10 ounces milk chocolate, cut into pieces 1 cup (2 sticks) unsalted butter 1⁄2 teaspoon vanilla 1⁄2 cup pepper vodka 11⁄4 cups sugar 3 eggs 11⁄4 cups (6 ounces) bread flour 1 pint heavy whipping cream 1 cup (4 ounces) confectioners' sugar 1⁄4 cup pepper vodka 12 ounces white chocolate, melted 1⁄2 teaspoon nutmeg Place sugar, butter, egg and vanilla in a mixing bowl, and mix at low speed until combined. Add flour and mix until incorporated; do not over mix. Set the dough on a floured cookie pan and press flat. Refrigerate until firm enough to roll out, 45 minutes to an hour. After making filling, line an 11-inch cake pan with the crust. 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. Melt chocolate and butter over low heat in a saucepan. Stir in vanilla. Take off the heat and add pepper vodka and let cool slightly. While the chocolate mixture is cooling, whip the sugar and eggs until light and fluffy. Fold into cooled chocolate mixture. Sift the flour into this mixture, making sure there are no lumps. Preheat oven to 350°F. Pour chocolate mixture on top of red bell pepper layer, leaving 3⁄4 inch at the top of pan. Bake for about 20 minutes. The center should be soft, similar to a pumpkin pie when it is done. Let cool before taking it out of the pan. Refrigerate overnight before cutting. Whip cream and confectioners' sugar until peaks are thick, then slowly whip in vodka. When vodka is completely mixed in, add melted white chocolate while whisking. Refrigerate for 4 hours. Top each piece with plenty of whipped cream, sprinkle lightly with nutmeg and enjoy.
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