CLUB RED & NO BAKE CHOCOLATE TART
The luscious and light sweentess of Heritage Estate Club Red, matches beautifully with bitter, sweet dark chocolate and raspberries.
About this Recipe
The easy no bake tartlets can be prepared well before needed. The raspberry mixed with the chocolate make it difficult to resist keeping the dish until the end of dinner. Serving Idea: Possibly add a raspberry coulis on the plate for presentation purposes.
Heritage Estate Club Red is a light, sharp and luscious blend of muscat and shiraz grapes with beguiling flavours.
- 100g melted butter, plus 40g more softened butter for dishes.
- 3 large egg yokes
- 300g dark chocolate digestive biscuits
- 500g Good quality dark chocolate, chopped finely
- 300ml cream
- 500g fresh raspberries (and/or blueberries)
- Garnish with icing sugar
Lightly grease a rectangular 25cm x 29cm fluted loose bottomed flan tin. Alternatively use 10 small flans. Process the biscuits in a food processor until fine crumbs. Stir in the melted butter. Press the mixture to the base and sides of the prepared tin and refrigerate while preparing the filling.
Place the chocolate into a bowl. Heat the cream in a small saucepan until hot, but not boiling.
Pour the cream over the chocolate in the bowl and stir until the chocolate has melted.
Add the egg yolks and extra butter and stir until smooth.
Pour the chocolate filling into the chilled tart case(s). Top the mixture with fresh raspberries. Set aside to cool in the fridge for several hours before serving. Garnish the plate to serve.
HOW TO COOK
Frizzante with Lemon Souffle
MARSANNE WITH Coq au vin
TEMPRANILLO WITH BEEF COFTAS & COUS COUS