Serves – 6-8

Celebration IPA season is a magical time at the brewery as we toast the start of the holiday season. Celebration IPA is layered with citrus and rich sweet malt notes which pair nicely with the bitterness of the chocolate and accentuates the citrus zest in the crust.  The ginger adds a little punch to tie it all together.


Tart Dough

  • 1 cup + 5 Tbsp all-purpose flour

  • ¼ tsp kosher salt

  • 1 Tbsp sugar

  • 8 Tbsp (1 stick) butter, unsalted

  • 1 large egg

  • 1 Tbsp water

  • zest of 1 orange

Celebration IPA Chocolate Filling

  • 1 cup Celebration IPA

  • 4 Tbsp sugar

  • 1 ¼ cup heavy cream

  • 9 oz semisweet chocolate

  • 1 tsp vanilla extract

  • pinch kosher salt

  • Whipped Topping and Candied Ginger

  • 1 cup heavy cream

  • 2 Tbsp sugar

  • ½ tsp vanilla extract

  • 2 tsp candied ginger, finely chopped


Tart Dough

Dice butter and keep cold. Using a food processor mix the flour, zest, salt, and sugar using the blade attachment.  Add the butter and pulse to pea-size consistency.  Add the egg and water, pulse until dough comes together and is smooth.  Remove the dough, press into a disk, and wrap with plastic wrap.  Rest at least 30 minutes or overnight in the refrigerator.

Pull you dough from the refrigerator and allow to sit at room temperature for 10 minutes. Flour your working surface and roll the dough evenly into a 12-inch circle.  Press into a 9-inch tart pan, with a removeable bottom. Using a sharp knife trim the edges of the dough to fit the pan. Cover and freeze for 30 minutes.

Preheat oven to 375°F.  Place a parchment paper over crust and fill with pie weights (dried beans or rice are good options).  Bake 20 minutes, then remove pie weights and parchment.  Bake an additional 10 minutes until golden brown.  Transfer to a wire rack to cool.

Celebration IPA Chocolate Filling

Combine Celebration IPA and sugar in a small saucepan and reduce over medium-low heat to ¼ cup.  Set aside to cool.

Combine chocolate, salt, vanilla, and 3 Tbsp Celebration IPA reduction to a heat proof bowl. Place heavy cream in a small saucepan and bring to a boil.  Be careful, heavy cream will boil over very quickly.  Pour hot heavy cream over chocolate mixture and allow to sit 5 minutes.  Whisk until mixture is melted, incorporated, and smooth.

Pour chocolate mixture into the cooled tart crust, spread evenly.  Chill for at least 2 hours, until set.

Whipped Topping and Candied Ginger

Add cold heavy cream, sugar, and vanilla extract to a large mixing bowl.  Keep all your ingredients very cold, you can even refrigerate your bowl ahead of time.  Using a hand mixer with whisk attachment start whisking on low speed and increase speed as cream thickens.  Whisk until medium peaks are formed. 

Spread on top of the completely cooled and set chocolate tart, sprinkle with candied ginger.

Pour a glass of Sierra Nevada Celebration IPA and enjoy!

Support for The Splendid Table comes from our friends at Sierra Nevada Brewing Company, who believe that craft beer is a staple in today’s kitchen.