Chocolate-Cabernet Tart
- Ready In:
- 55mins
- Ingredients:
- 10
- Serves:
-
10-12
ingredients
-
Crust
- 2 cups chopped almonds
- 3⁄4 cup sugar
- 4 1⁄2 tablespoons cold unsalted butter, cut into small pieces
-
Filling
- 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
directions
- 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.
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas