Valentine’s Day is upon us, and while I’m all for lavishing love, what I want is something EASY, so that I can spend more time loving on my honey, and less time in the kitchen. But even so, I still want something lush, and luscious, to entice my lover!
Today’s chocolate tart recipe and wine pairing totally fills that bill. What’s more luscious than chocolate, after all? This deep, dark Chocolate Tart will melt your loved one’s heart. And the wine I’ve chosen to pair with it has all the romance of champagne, but is absolutely PERFECT for pairing with dark chocolate and raspberries.
The wine is called Rosa Regale: it’s a semi-dry red sparkling wine, made in Italy, from a grape variety called Brachetto. Brachetto is nothing to sniff at. According to the winemaker, legend has it that both Julius Caesar and Marc Antony presented Cleopatra with several gourds of Brachetto. The empress then had her lovers drink the wine in order to unleash their passion.
Hey, if it’s good enough for Cleo…
You know what I’m sayin’?
The bouquet reminds me of rose petals, and I tasted the sensuous flavors of fresh raspberries and strawberries. Which makes it a PERFECT pairing with this recipe for a dark chocolate tart with raspberries and cream.
So tasty! So drinkable! You’ve got to try this!
Preheat oven to 350º. Stir together crumbs, melted butter and sugar. Press evenly onto bottom and 3/4″ up the side of a tart pan. Bake until firm, about 10 minutes. Cool on a rack, 15 minutes.
Bring cream to a boil, then pour over chocolate in a bowl. Let stand for 5 minutes. Gently stir till smooth.
Whisk together eggs, vanilla, and salt in another bowl. Stir egg mixture into melted chocolate.
Pour filling into cooled crust. Bake until the filling is set about 3″ in from the edge, but the center is still wobbly. Depending on the circumference of your pan, this could be from anywhere from 18-25 minutes. The center will continue to set as the tart cools. Cool completely in pan on rack, about 1 hour.
Bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup, then warm water.
Pour glaze onto tart, then tilt and rotate tart so that glaze coats the top of the tart completely. Let stand until glaze is set, about 1 hour.
Whip 1 c. cream plus 1 T. sugar in a bowl till fluffy. Decorate each slice with raspberries and whipped cream.