Chocolate Cabernet Sauvignon Tart
Indulge in the sophisticated decadence of a Chocolate Cabernet Sauvignon Tart, a dessert that combines rich dark chocolate with the lush, fruity notes of red wine for a truly luxurious experience. Featuring a buttery, flaky homemade tart crust, this recipe is elevated by a velvety ganache filling infused with 70% cocoa dark chocolate and the deep, complex flavors of Cabernet Sauvignon. With just a hint of sweetness, this tart strikes a perfect balance, offering a refined treat for wine and chocolate lovers alike. Ideal for elegant dinner parties or romantic celebrations, this dessert is as stunning as it is delicious. Serve chilled with a dusting of powdered sugar for a polished finish, and watch as your guests savor every bite!
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 115 grams unsalted butter (cold, cubed)
- 25 grams granulated sugar
- 1 teaspoon salt
- 3 tablespoons ice water
- 200 grams dark chocolate (70% cocoa, chopped)
- 120 milliliters heavy cream
- 60 milliliters Cabernet Sauvignon wine
- 25 grams unsalted butter (softened)
- 1 tablespoon powdered sugar (for garnish, optional)
Instructions
Preheat your oven to 180°C (350°F).
In a food processor, combine flour, cold butter, granulated sugar, and salt. Pulse until the mixture resembles coarse breadcrumbs.
Slowly add ice water, one tablespoon at a time, and pulse until the dough starts to come together. Be careful not to overwork it.
Wrap the dough in plastic wrap, flatten it into a disc, and refrigerate for 20 minutes.
Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Gently press the dough into the pan and trim any excess.
Dock the bottom of the tart shell with a fork and line it with parchment paper. Fill the shell with pie weights or dried beans.
Bake the tart shell for 15 minutes, then remove the parchment paper and weights. Bake for another 10 minutes or until the crust is lightly golden. Allow it to cool completely.
In a small saucepan, heat heavy cream until it just begins to simmer. Remove it from the heat and pour it over the chopped dark chocolate in a heatproof bowl.
Let the mixture sit for 2 minutes, then whisk until smooth and glossy.
Stir in the Cabernet Sauvignon wine and softened butter until fully incorporated.
Pour the chocolate filling into the cooled tart shell, spreading it evenly. Refrigerate the tart for at least 2 hours or until the filling is set.
Before serving, garnish with a light dusting of powdered sugar if desired. Slice and enjoy!
Nutrition Facts
Calories |
434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 255 mg | 11% | |
| Total Carbohydrate | 34.9 g | 13% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 10.0 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 24 mg | 2% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 210 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
