Chocolate Cabernet Sauvignon Tart Recipes

CHOCOLATE TART RECIPE BY TASTY

Steps:

• Make the crust: In a food processor, combine the flour, powdered sugar, and salt and pulse to incorporate. Add the butter, a few cubes at a time, and pulse until broken down to pea-sized pieces.
• In a small bowl, whisk together the egg yolk, vanilla, and water. Slowly drizzle the egg yolk mixture into the food processor and pulse until the dough starts to come together but is not yet fully incorporated, 2-3 minutes.
• Turn the dough out onto a sheet of plastic wrap, wrap tightly, and shape into a 1-inch-thick disc. Refrigerate for at least 1 hour, up to 2 days.
• Remove the dough from the refrigerator and let sit at room temperature for a few minutes to soften slightly for easy rolling.
• Place the dough disc between 2 sheets of parchment paper. Use a rolling pin to roll out to an 11-inch circle about ⅛ inch thick, starting from the center and rolling away from you and rotating the dough 90° every few rolls to ensure even thickness. If the edges of the dough crack, use the rolling pin to bring them back together. If the dough softens too much, refrigerate for a few minutes to re-solidify.
• Carefully roll the dough onto the rolling pin, then unroll over a 9-inch tart pan and gently press against the bottom and sides. Roll the rolling pin over the pan to trim the edges of the crust flush with the pan. Patch any holes around the edges with the excess dough. Use a fork to prick holes all over the crust. Freeze for about 20 minutes, until the dough is firm.
• Arrange an oven rack in the center position. Preheat the oven to 425°F (220°C).
• Crumple a sheet of parchment paper in your hands, then unwrap and press flush against the crust, covering the edges to prevent them from burning. Fill the center of the crust with pie weights and spread in an even layer to cover the entire surface.
• Bake the crust for 15 minutes, until partially baked and the parchment no longer sticks to the dough. Carefully remove the parchment and pie weights. Reduce the oven temperature to 350°F (180°C) and continue baking for another 15 minutes, until the bottom of the crust is starting to brown. Carefully transfer the tart pan to a wire rack and let cool for 30 minutes.
• Reduce the oven temperature to 300°F (150°C).
• Make the filling: Chop the chocolate.
• In a medium saucepan, combine the heavy cream and salt. Warm over medium-low heat until simmering gently around the edges of the pot, about 5 minutes. Remove the pot from the heat, add the chopped chocolate, and stir to combine. Cover for 5 minutes, then uncover and whisk until chocolate is melted and smooth.
• In a medium bowl, whisk together the eggs and vanilla. Slowly pour a bit of the chocolate mixture into the egg mixture, whisking constantly, to temper, then pour in the remaining chocolate mixture and whisk to combine.
• Strain the filling through a fine-mesh sieve into a spouted measuring cup, then pour into the cooled tart shell and spread evenly with an offset spatula.
• Bake the tart for 25-30 minutes, until the filling is set and the surface is glossy.
• Carefully remove the tart from the oven and transfer to the wire rack to cool for at least 45 minutes.
• Make the mirror glaze: In a small bowl, soak the gelatin sheets in the ice water to bloom, about 5 minutes.
• In a small pot, combine the sugar and room temperature water and bring to a boil over medium-low heat. Once the sugar has dissolved, remove the pot from the heat and sift in the cocoa powder. Stir to combine.
• In another small pot, heat the cream over medium-low heat until starting to simmer. Slowly pour the hot cream into the cocoa mixture and gently whisk to combine. Be careful not to incorporate any air.
• Once the gelatin has softened, lift the sheets from the cold water and wring out any excess water. Add the gelatin sheets to the cocoa and cream mixture and stir until fully dissolved.
• Let the glaze cool until the temperature reaches between 90-110°F (32-43°C), or warm to the touch but no longer hot.
• Strain the glaze through a fine-mesh sieve into a spouted measuring cup. Pour the glaze over the tart, using an offset spatula to cover evenly. Refrigerate the tart for about 1 hour to allow the mirror glaze to set.
• Generously sprinkle flaky sea salt over the tart, then slice and serve with a dollop of whipped cream.
• Enjoy!
• RECIPE BY: Mimo Ahmed

CABERNET SAUVIGNON CHOCOLATE CHIP COOKIES

Steps:

• 1. Combine dry ingredients in a large bowl.
• 2. Stir together wet ingredients in a smaller bowl.
• 3. Mix wet ingredients into dry.
• 4. Form ½ inch balls and press onto a parchment lined baking sheet.
• 5. Bake at 350° for 7-10 minutes.
• 6. Cool and serve.

CLASSIC CHOCOLATE TART

Steps:

• Combine flour, sugar, and salt in a food processor. Pulse to combine. Add cold butter and pulse until crumbly. Slowly add water to food processor until mixture comes together. Refrigerate for 1 hour.
• Flour a work surface and a rolling pin. Roll out dough into a 10-inch disc.
• Preheat the oven to 425 degrees F (220 degrees C). Grease an 8-inch tart pan.
• Carefully place dough into the prepared tart pan. Trim dough from the edges of the pan. Prick holes into the dough on the bottom and along the sides of the pan.
• Bake in the preheated oven until lightly browned, 20 to 23 minutes. Remove from oven and allow to cool completely, about 1 hour.
• Pour heavy whipping cream into a microwave-safe bowl. Microwave for 2 minutes or until bubbles start to form along outside of the bowl. Add chocolate chips and let sit for 15 to 20 seconds. Whisk until smooth. Pour chocolate ganache into cooled crust. Let cool at room temperature until set, about 30 minutes. Keep refrigerated.

DOUBLE CHOCOLATE MOUSSE TART RECIPE BY TASTY

Steps:

• Make the crust: In a medium bowl, use a fork to combine the graham cracker crumbs and the butter until they are the texture of wet sand.
• Transfer the crust to an 8-inch (20 cm) springform pan and use the bottom of a wine glass or other flat instrument to press against the bottom.
• Make the dark chocolate mousse: In a medium bowl, let the melted dark chocolate chips cool to room temperature, then use a spatula to gently fold in whipped cream.
• Pour the dark chocolate mousse over the crust and smooth out the top as much as possible, then freeze for 15 minutes.
• Make the milk chocolate mousse: In a medium bowl, let the melted milk chocolate chips cool to room temperature, then use a spatula to gently fold in whipped cream.
• Pour the milk chocolate mousse over the dark chocolate layer and smooth the top with a spatula.
• Freeze for 2 hours, or until the mousse is set.
• Take a vegetable peeler and press it down along the edge of the chocolate bar to create mini chocolate spirals. Make at least 2 tablespoons worth.
• Remove from the cake from the freezer and gently take the cake out of the springform pan.
• Sift the cocoa powder over the top of the cake, then sprinkle with the chocolate shavings.
• Pairs well with Cabernet Sauvignon.
• Enjoy!

CHOCOLATE CABERNET SAUVIGNON TART

Steps:

• 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.