Who doesn’t love chocolate?
I found / modified this recipe a couple of years ago specifically to match with a new wine we had just released – a late harvest Shiraz named after my sister – Melanie (who, coincidently, loves chocolate).
It’s surprisingly easy to make (the longest part is refrigerating the pastry for an hour), and it has become a bit of a favourite for family celebrations & our annual winery BBQ.
75 g caster sugar
75g ground almonds
125g plain flour
2 tbsp iced water, or more
Whiz the butter, sugar, almonds and flour in a food processor until smooth.
Add water a spoonful at a time, still whizzing, until the pastry clumps into a ball. Place on the base of a 20cm tart tin and gently, gradually, press the mixture down, working from the centre out, to cover the base and up the sides.
Refrigerate for 1 hour.
Heat the oven to 180C. Line the tart with foil and weigh down with baking beans or pastry weights. Bake for 15 minutes, carefully remove beans and foil, then bake for a further 5 to 10 minutes until lightly golden. Cool.
Filling – this makes enough for about 1.3 tarts (any left over cooks up nicely in a cake tin!)
500g 70% cocoa dark chocolate
300mL double cream
Boil the milk and cream mix in a pan and pour over the chocolate. Mix well and then whisk in the eggs.
Pour into pastry case.
Bake in oven at 90C for approx 45 minutes.
Allow to cool to room temperature before serving.
Serve with a glass of Anderson “Melanie” Late harvest Shiraz.