CHOCOLATE CABERNET SAUVIGNON TART
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
Provided by Chef1MOM-Connie
Categories Tarts
Time 4h20m
Yield 1 tart, 8-12 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 784.5, Fat 62.5, SaturatedFat 36.7, Cholesterol 85.4, Sodium 254, Carbohydrate 65.7, Fiber 10.3, Sugar 13.6, Protein 12
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