FAT bastard Pinotage and Dark Chocolate Truffle Tart recipe

 

SERVES 12

 

INGREDIENTS:

Pastry:

·            90g icing sugar

·            25g cocoa powder

·            30g ground almonds

·            120g butter, softened

·            Pinch sea salt

·            1 XL free-range egg

·            220g all-purpose flour

 

Filling:

·            300g high quality dark chocolate, 70%

·            350ml cream

·            50g honey

 

Special equipment: 24cm tart mould

 

To serve: Flaky sea salt and fresh seasonal berries

 

METHOD:

To make the base:

·            Weigh icing sugar, cocoa powder and ground almonds in the bowl of a stand mixture.

·            Whisk them together to combine well.

·            Add the softened butter and salt. Mix on low with the paddle attachment until well combined but do not whip air into the butter.

·            Add the egg and mix until combined.

·            Add the flour in 3 stages. Once the flour is just incorporated, switch off the mixer.

·            You do not want to overwork the dough.

·            Flatten pastry dough into a disk and wrap with cling film.

·            Place in the fridge to rest for one hour.

·            (Dough can be made the night before and also can be made by hand.)

·            Flour a clean work surface and remove the dough from the fridge.

·            Roll out the dough into a circle a few centimetres larger than your tart mould.

·            Gently transfer your dough to the mould by rolling the pastry up on the rolling pin and then unrolling it across the mould.

·            Press the pastry dough well into the mould taking special care of the ‘corners’ where the base and sides meet.

·            Using a paring knife, trim off the excess dough and neaten the edges.

·            (Top tip: save cut offs and turn them into little chocolate biscuits.)

·            Place the tart base in the fridge for 30 minutes.

·            Preheat oven to 170˚C.

·            Prick the base of the tart with a fork.

·            Bake for 20-25 minutes.

·            Allow the tart base to cool completely before removing the mould and placing the tart base on your chosen serving dish.

 

To make the filling:

·             Prepare a bain marie and roughly chop the chocolate.

·             Melt the chocolate in the bain marie, stirring occasionally.

·             In another saucepan heat the cream and honey.

·             Once the chocolate has melted, remove from the heat.

·             Pour the warm cream into the chocolate in 3 additions, stirring well in between.

·             As you add the cream it will look like the filling has split. However, keep mixing with a spatula and it will come together homogeneously and smoothly.

·             Pour the warm chocolate filling into your tart base.

·             Transfer the tart to the fridge and allow to set.

·             Once the tart has set, remove from the fridge and sprinkle with flaky sea salt.

·             Slice and serve with a pile of fresh berries

 

ENJOY WITH A GLASS OF THE LUSCIOUS FAT bastard PINOTAGE: Sumptuous and velvety with an abundance of ripe plums and rich dark fruit intertwined with delicious notes of chocolate and mocha.  A perfect accompaniment to a Dark Chocolate Truffle Tart.

 

The FAT bastard PINOTAGE can be purchased online at https://shop.fatbastardwine.co.za/ and is widely available nationally, retailing at around R120.

 

Website: http://www.fatbastardwine.co.za/ 

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