Milk Chocolate Pepper Vodka Tart

Instructions

Mix the first measure of sugar, the first measure of butter, the egg and the first vanilla in a bowl at low speed until combined. Add the first measure of flour and mix just until it comes together, since overmixing will toughen the crust.

Press the dough flat on a floured cookie pan and refrigerate for 45 minutes to an hour, until firm enough to roll out. Roll it out and line an 11-inch cake pan with it.

Wipe most of the oil from the roasted red peppers and lay them in a single thin layer across the bottom of the unbaked shell.

Melt the milk chocolate and the second measure of butter together in a saucepan over low heat. Stir in the second vanilla, take the pan off the heat, stir in the ½ cup pepper vodka and let the mixture cool slightly.

While it cools, whip the 1¼ cups sugar with the eggs until light and fluffy. Fold this into the cooled chocolate mixture, then sift in the second measure of flour and stir until no lumps remain.

Heat the oven to 350°F. Pour the chocolate mixture over the peppers, stopping ¾ inch below the rim of the pan.

Bake for about 20 minutes. The tart is done when the center is still soft, like a pumpkin pie. Cool it fully before removing it from the pan, then refrigerate overnight before cutting.

Whip the cream with the confectioners' sugar until thick peaks form, then slowly whip in the ¼ cup pepper vodka. Once the vodka is fully mixed in, whisk in the melted white chocolate and refrigerate the cream for 4 hours.

Cut the tart, top each piece with plenty of the whipped cream and sprinkle lightly with nutmeg.