Warm Chocolate Tart with Red Wine Sauce
Indulge in the perfect blend of decadence and sophistication with this Warm Chocolate Tart with Red Wine Sauce. Featuring a buttery, flaky homemade tart shell filled with luscious dark chocolate custard, this dessert is baked to perfection with a soft, slightly wobbly center that melts in your mouth. The accompanying vibrant red wine sauce, simmered to a glossy finish, adds a luxurious tangy-sweet contrast to the rich chocolate. Garnished with fresh raspberries for a burst of freshness, this tart is an unforgettable dessert experience ideal for dinner parties or romantic occasions. Ready in just over an hour, this crowd-pleaser balances elegance and comfort with every bite. Optimize your dessert game with this gourmet recipe sure to dazzle chocolate and wine lovers alike!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 200 g All-purpose flour
- 100 g Unsalted butter, cold and cubed
- 50 g Granulated sugar
- 1 Egg yolk
- 2 tbsp Ice water
- 200 g Dark chocolate (70% cocoa), chopped
- 150 ml Heavy cream
- 2 Eggs
- 250 ml Red wine
- 75 g Granulated sugar (for sauce)
- 15 g Unsalted butter (for sauce)
- 100 g Fresh raspberries (for garnish)
Instructions
To make the tart crust, combine the flour and sugar in a large bowl. Add the cold, cubed butter and rub it into the flour mixture with your fingertips until it resembles coarse breadcrumbs.
Add the egg yolk and ice water to the mixture, then mix gently with a fork until the dough begins to come together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 180°C (350°F). Roll out the chilled dough on a floured surface and press it into a 9-inch tart pan. Trim excess dough from the edges.
Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and paper and bake for an additional 10 minutes until lightly golden. Let cool.
To make the chocolate filling, heat the heavy cream in a small saucepan until just simmering. Remove from heat and add the chopped dark chocolate, stirring until melted and smooth.
In a separate bowl, whisk the eggs until frothy. Slowly temper the eggs by whisking in a few spoonfuls of the warm chocolate mixture, then combine the tempered egg mixture into the rest of the chocolate filling.
Pour the chocolate filling into the cooled tart shell and bake for 12-15 minutes, or until the filling is just set but slightly wobbly in the center. Let cool slightly.
For the red wine sauce, combine the red wine and sugar in a small saucepan over medium heat. Simmer for 10-15 minutes, stirring occasionally, until the sauce reduces by half and thickens.
Remove the sauce from heat and whisk in the butter until glossy.
To serve, slice the warm chocolate tart and drizzle each piece with the red wine sauce. Garnish with fresh raspberries.
Nutrition Facts
Calories |
531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 34 mg | 1% | |
| Total Carbohydrate | 49.5 g | 18% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 22.7 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 39 mg | 3% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 255 mg | 5% | |
*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.
