Chocolate Cabernet Sauvignon Tart

READY IN: 4hrs 20mins
SERVES: 8-12
YIELD: 1 tart




  • Preheat oven to 350 degrees.
  • Place cookie crumbs in a bowl, pour melted butter over crumbs and mix to incorporate.
  • Press cookie crumb mixture into the bottom of a springform pan.
  • Bake crust for 10 min or until firm.
  • Cool crust completely on wire rack.
  • While crust is cooling, place bittersweet chocolate in medium bowl and set aside.
  • In smallheavy saucepan, whisk together the cream, wine, sour cream and sugar.
  • Cook cream mixture over medium heat, whisking constantly until sugar is dissolved and mixture begins to bubble around the edges.
  • Pour hot cream over chopped chocolate and let mixture stand for 30 seconds to melt the chocolate.
  • Gently whick til smooth.
  • Scrape the filling into the cookie crust and spread evenly with a spatula.
  • Refrigerate at least 4 hours.
  • ENJOY.