Pastry Chef Tiffany MacIsaac
Birch & Barley
1337 14th Street Northwest
Washington, DC 20005
(202) 567-2576

1337 14th Street Northwest

Washington, DC 20005

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Chocolate Peanut Butter Tart, Whiskey Vanilla Shake, and Malted Milk Sorbet
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  • Tiffany MacIsaac

    Chocolate-Peanut Butter Tart, Malted Milk Sorbet, and Whiskey Vanilla Shake
    Pastry Chef Tiffany MacIsaac of Birch & Barley and ChurchKey– Washington, DC
    Adapted by
    Yield: 12 Servings


    Malted Milk Sorbet:
    28 fluid ounces whole milk
    250 grams glucose
    50 grams milk powder
    60 grams malt powder
    1½ sheets gelatin, bloomed

    Tart Shells:
    225 grams butter
    170 grams 10X sugar
    65 grams eggs
    ¼ teaspoon vanilla extract
    410 grams all-purpose flour
    3 grams kosher salt

    Honey-Peanut Filling:
    375 grams smooth peanut butter
    125 grams clover honey
    3 grams kosher salt

    Chocolate Tart Filling:
    225 grams 68-72% dark chocolate
    150 grams butter
    150 grams granulated sugar
    200 grams eggs
    85 grams all-purpose flour
    4 grams kosher salt
    Maldon salt
    Salted, toasted peanuts

    Whiskey Vanilla Shake:
    22 fluid ounces milk
    6 fluid ounces cream
    2 vanilla beans, split
    155 grams granulated sugar
    50 grams milk powder
    160 grams egg yolks
    4 ounces Jack Daniel’s whiskey

    Mocha Caramel:
    400 grams granulated sugar
    8 fluid ounces cream
    4 fluid ounces brewed espresso
    4 ounces milk chocolate
    1 teaspoon salt

    Chocolate Streusel:
    150 grams butter
    125 grams confectioners’ sugar
    145 grams all-purpose flour
    55 grams cocoa powder
    ½ teaspoon ground cinnamon
    ¼ teaspoon salt

    Cinnamon-Cocoa Tuile:
    98 grams all-purpose flour
    15 grams cocoa powder
    168 grams granulated sugar
    1 teaspoon ground cinnamon
    115 grams egg whites
    115 grams butter, melted and warm
    ½ teaspoon vanilla extract

    To Assemble and Serve:
    Unsweetened whipped cream


    For the Malted Milk Sorbet:
    Gently warm the milk, glucose, milk powder and malt powder together. Be careful not to scorch the liquid; when it is just below a simmer, remove from the heat and add the gelatin. Strain, chill and process the sorbet base in an ice cream machine at least 1 hour before use. The sorbet must be spun daily.

    For the Tart Shells:
    Preheat the oven to 325ºF. Cream the butter and sugar together in a standing mixer until light in color, about 6 minutes on medium speed. Add the eggs and vanilla, mixing slowly until they are evenly incorporated. Scrape down the sides of the bowl. Combine the flour and salt and add to the batter last, mixing until smooth.

    Roll the dough to about ⅛-inch thick between 2 sheets of parchment paper. Cut the dough into disks and use it to line the tart rings. Chill for 20 minutes, line with parchment paper and weights and bake in the oven until golden brown, about 12 minutes. Remove the parchment paper and bake again in the oven until the dough has dried and the bottom of the tart shell is brown. Cool.

    For the Honey-Peanut Filling:
    Mix the peanut butter, honey and salt in a bowl until smooth. Reserve until the tart shells are cool. Put a medium spoonful of the filling in each cooled tart shell. Spread it out to evenly cover the bottom of the tart. 

    For the Chocolate Tart Filling:
    Preheat the oven to 325ºF. Melt the chocolate and butter over a double boiler. Whisk them together to emulsify, then remove from the heat and cool for 10 to 15 minutes. Whisk the sugar into the chocolate mixture. Using a hand blender, blend the eggs until smooth in a separate bowl. Whisk the eggs into the chocolate mixture. Sift the flour and salt over the chocolate. Gently whisk the filling until smooth, being careful to remove all lumps. Either hold the filling warm until needed or refrigerate up to 1 week. When needed, warm gently over a double boiler, then using a piping bag, pipe it on top of the peanut filling until it covers and fills the whole tart shell. Garnish with a heavy sprinkle of Maldon salt and peanuts. Bake the tarts for 2 minutes, rotate the pan, and then bake them for another 1½ to 2 minutes. The outer edge of the tart should be set, but the center should be soft. If serving immediately, cook 30 seconds longer. If serving later, reserve until needed.

    For the Whiskey Vanilla Shake:
    Heat the milk, cream, vanilla beans, sugar and milk powder. Whisk the yolks in a separate bowl then temper with the hot milk mixture, whisking constantly. Return the mixture to the pot over a low heat and stir constantly. Cook until the liquid coats the back of a spoon, about 175ºF. Pass through a chinois into a bain marie, then chill over an ice bath. When cool, add the whiskey. Process the mixture in an ice cream machine at least 1 hour before use. When ready to serve, soften slightly and whisk smooth. Reserve in a pastry bag until needed, stored in the warmest part of the freezer.

    For the Mocha Caramel:
    Put the granulated sugar in a pot with enough water to make it sandy. Cook over a medium-high heat until a medium caramel forms. Carefully add the cream followed by the espresso, mix, and then cool for 15 minutes. Add the chocolate and salt and blend until smooth using an immersion blender. Cool and store at room temperature until needed or refrigerate for up to 1 week. Remove from the refrigerator 30 minutes before needed.

    For the Chocolate Streusel:
    Preheat the oven to 275ºF, with the fan on low. In a standing mixer with a paddle attachment, mix the butter and sugar together until light and fluffy. In a separate bowl, sift together the flour, cocoa, cinnamon and salt. Add the flour mixture to the butter mixture and mix to combine. Spread the crumble out on a Silpat-lined sheet tray and bake in the oven, stirring every 10 to 15 minutes until dry, about 45 minutes. If the pieces of crumb are large, process briefly in a robot coupe.

    For the Cinnamon-Cocoa Tuile:
    Preheat the oven to 325ºF. Sift the flour, cocoa powder, sugar and cinnamon together into a bowl. Add the egg whites, butter and vanilla extract. On a Silpat-lined sheet tray, spread a thin layer of tuile batter onto the desired mold. Bake for 5 to 6 minutes until the dough is set. While warm, twirl around a small cannoli form or sharpie-sized dowel. Once cool, the cookie will become crisp and retain the corkscrew shape. 

    To Assemble and Serve:
    Preheat the oven to 325ºF to 350ºF. Warm the tart in the oven for about 2 minutes, or until hot. Using an offset spatula, sauce the plate with about 1 tablespoon of mocha caramel. Place a large mound, about 2 tablespoons, of chocolate streusel on the left side of the sauce. A chilled shot glass should be placed above the mound of streusel, half on half off the caramel so it sticks to the plate, but just enough. Fill the glass with the shake, insert a straw trimmed to fit the glass size, and top with a pipe of unsweetened whipped cream. Plate a warm tart on the caramel to the left of the chocolate crumbs. Plate a quenelle of the malted milk sorbet on top of the streusel. Garnish with the cinnamon-cocoa tuile.