Dark Chocolate Tart
Pair with 2022 Fiery Nights
Smoky undertones intertwine with the dessert’s bittersweet richness, creating a lingering, seductive finish that glows with warmth.
PREPARATION:
Step 1 (for the tart dough)
Sift all dry ingredients and place in the bowl of a stand-up mixer with a paddle attachment. Incorporate the cold butter and mix until you get a crumbly dough. Add the egg and mix gently. Refrigerate for 2 hours. Spread a 2mm between two baking papers. Keep in freezer until ready to use. Bake at 350 F degrees for approximately 20 minutes. Allow to cool completely before filling.
Step 1 (for the chocolate ganache)
Place chopped chocolate, cream and syrup in a medium bowl. Microwave until chocolate is melted. Do not boil. Let sit for a couple of minutes. Stir with a rubber spatula until well combined. The consistency should be smooth and shiny. Add wine, if using. Let cool for 2 minutes, then fill the cooled tart shell to the top. Let cool on the counter for two hours, then refrigerate for 12 hrs. or overnight for a firmer consistency.
Step 1 (for the chocolate tuile)
Using a small processor, blend all ingredients until smooth. Spread mix on a silicone mold, with the help of a small off set spatula. Place molds on a baking sheet and bake at 325 F degrees for 15-20 minutes. Remove the tuile from the mold while still hot to avoid breaking or cracking. Place them flat on a cookie rack until cool. Store in an airtight container until ready to use.
Step 2
Remove the tart from the mold. Place it on the serving dish, being careful when removing the bottom. Dust the chocolate tuile with cocoa powder,the other side. |
INGREDIENTS:
Chocolate Tart Dough:
200g cake flour
80g icing sugar
30g cornstarch
20g cocoa powder
2g of salt
120g butter
45g whole egg
Ganache:
220g 70-75% dark
chocolate, chopped
240ml heavy cream
1.5 tbsp corn syrup
1 tbsp ONX 2022 Fiery Nights Wine
Chocolate Tuile:
60g egg whites
40g sunflower oil
10g butter
25g flour
50g sugar
25g cacao powder |
