Chocolate Cabernet Sauvignon Tart |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 6 |
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Received this recipe at the Christmas WIne Trail. It is to die for! How many times can chocolate burst into your mouth in a bit of a bubble, savored by every taste bud and then give a bit of a silken smooth refresher as an afterthought. This reipe does it and then some. Enjoy adopted and shared from the Quincy Cellars Winery cook time is refrigeration time Ingredients:
2 cups chocolate cookie crumbs |
3/4 cup heavy whipping cream |
3/4 cup cabernet sauvignon wine |
17 1/2 ounces chocolate, coarsely chopped (bittesweet-high quality) |
1/8 cup butter, melted |
1/2 cup sour cream |
1/2 cup sugar |
Directions:
1. Preheat oven to 350 degrees.
2. Place cookie crumbs in a bowl, pour melted butter over crumbs and mix to incorporate.
3. Press cookie crumb mixture into the bottom of a springform pan.
4. Bake crust for 10 min or until firm.
5. Cool crust completely on wire rack.
6. While crust is cooling, place bittersweet chocolate in medium bowl and set aside.
7. In smallheavy saucepan, whisk together the cream, wine, sour cream and sugar.
8. Cook cream mixture over medium heat, whisking constantly until sugar is dissolved and mixture begins to bubble around the edges.
9. Pour hot cream over chopped chocolate and let mixture stand for 30 seconds to melt the chocolate.
10. Gently whick til smooth.
11. Scrape the filling into the cookie crust and spread evenly with a spatula.
12. Refrigerate at least 4 hours.
13. ENJOY.
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