Dark Chocolate and Red Wine Tart
Want a dessert that will knock your guests over at the next dinner
party? Try baking a delectable chocolate and red wine tart.
You will need..
- About an hour and a half.
- A sieve
- A food processor
- A whisk
- A large and a small saucepan
- A mixing bowl
- 1 ¾ cups of plain white flour
- 150g of butter
- 4 teaspoons of cocoa powder
- 1 teaspoon of brown sugar
- 1 egg yolk
- 2-4 teaspoons of iced water
- 300g of dark chocolate
- 150mL red wine (shiraz, merlot)
- 100g caster sugar
- 2 teaspoons of cornflour (corn starch)
- 3-4 teaspoons of cinnamon
- 250mL of thick cream
- 2 eggs
- 250mL of thick cream to whip
- Powdered cocoa, to dust
- 1 punnet of raspberries
Pre-heat your oven to 190°C (370° F).
Start by placing the flour, cocoa powder, brown sugar and
butter in your food processor. Process on a low speed until
the butter and flour have combined into breadcrumb-sized
pieces. Once combined, add the egg and half the water, and
continue to process until the mixture turns into a dough. You
may need to add additional water, depending on the mixture.
Once the mixture has turned into a dough, take it out of the
food processor and roll it into a ball. Wrap the ball in plastic
wrap, and leave it in your fridge for about half an hour.
Very lightly grease the base and sides of the tart pan with some
butter. You should only need about 1 tsp.
While the pastry is in the fridge, you can start making the
filling. Start by creating a heat bath for the chocolate,
half-filling the larger saucepan with water, and then place
the smaller saucepan inside the bigger one to check the
displacement. You want to make sure the water comes up most of
the way along the smaller saucepan's walls, without overflowing
the larger saucepan. Once you have the right amount of water,
place the saucepans on a moderate heat.
To your mixing bowl, use a sifter to add the cornflour, add
the powdered cinnamon, sugar and eggs to the bowl. Whisk it
lightly until you have an evently-textured mixture, and then
add the cream.
Roll out the pastry into a circle about 5mm thick, and place it
in the tart pan. Use your thumbs to tuck the pastry right in
against the walls and corner of the pan.
Place either pastry weights or a good amount of uncooked rice
atop some baking paper in the centre of the pastry to hold it
down during baking. Place the pan in the oven to blind bake
for 7 minutes.
After the 7 minutes, take out the pastry weights or rice,
and continue to bake the pastry for another 5-7 minutes,
until the centre of the pastry no longer looks moist.
Take the pan out of the oven to let cool. The pastry may have
swollen up from the base while baking without the weights;
place the weights or rice back on top of the pastry for a few
minutes to guide it back in to shape.
Ensure that there is absolutely no water inside the smaller
saucepan, and then add the chocolate to the smaller saucepan,
stirring occasionally while the chocolate melts. You do not
want the water to get to a rolling boil, so moderate the heat
if necessary. Dark chocolate should not be melted above 32°
C (90° F).
Once the chocolate is fully melted, take the smaller saucepan
out of the water bath, and dry off the outer walls of the
saucepan. Pour the melted chocolate into the filling mix, and
whisk quicky until the chocolate is well-combined. Finally,
add the red wine and whisk again, ensuring an even mix.
Immediately after mixing in the chocolate, pour the filling
in to the tart casing, and place back in the oven for around
22-25 minutes, until the top of the filling has crusted over,
and is firm to the touch. You want the filling to still be damp
in the middle, so do not worry about it being cooked through,
as long as the top is cooked.
Once the tart is cooked, remove it from the oven and let cool
for 5-10 minutes.
Place the cream for the topping in a dry bowl, and set it in
your freezer for 3-5 minutes. Cooling the cream will make the
whipping significantly easier, and you may need to do this more
than once while whipping the rceam.
Once the cream is cooled, take it out of the freezer and whisk
until soft peaks start to form in the cream. If you're whipping
the cream by hand, it will probably take a good 5 minutes
worth of whisking for the cream to be sufficiently whipped,
but it's worth it.
Using a spatula, evenly spread the whipped cream over the surface
of the tart, being careful not to work the cream too heavily.
Take your sifter, and use it to dust the cream with cocoa powder
from edge to edge.
Wash the raspberries, and sprinkle them evenly over the tart.
You're ready to serve.