Prep 30 mins
Cook 25 mins
This recipe is from Chez Nous, an excellent French restaurant located in Humble, Texas. Chef Gerard Brach is the co-owner of this highly-rated restaurant located in an old Pentecostal church. "Intense" does not begin to describe this lucious, ultrachocolaty tart that's easy to prepare and bound to impress! From the food section of the Houston Chronicle.
- 2 cups chopped almonds
- 3⁄4 cup sugar
- 4 1⁄2 tablespoons cold unsalted butter, cut into small pieces
- 18 ounces good-quality bittersweet chocolate, coarsely chopped
- 3⁄4 cup heavy cream
- 3⁄4 cup cabernet savignon wine
- 1⁄2 cup sour cream
- 1⁄2 cup sugar, plus extra
- sugar, for coating raspberries
- raspberries, for garnish
- Preheat the oven to 350 degrees.
- To make the crust, process all crust ingredients in a food processor until just combined.
- Press into a 10-inch tart pan with a removable bottom.
- Bake for 20-25 minutes or until golden brown. Cool.
- To make the filling, place the chocolate in a medium-sized bowl.
- Combine the remaining ingredients in a saucepan and bring just to a boil.
- Pour the hot liquid mixture over the chocolate and stir until the chocolate has melted and the mixture is smooth.
- Pour the filling into the prebaked, cooled tart crust; refrigerate until set.
- Roll the raspberries in sugar and use to garnish pieces of the tart.