It’s #PinotageDay on Saturday 9th October, and every day is #ChocolateDay. Nothing like a gorgeous DARK CHOCOLATE TRUFFLE TART recipe to pair perfectly with our luscious FAT bastard PINOTAGE – YUM!
🔹90g icing sugar
🔹25g cocoa powder
🔹30g ground almonds
🔹120g butter, softened
🔹Pinch sea salt
🔹1 XL free-range egg
🔹220g all-purpose flour
🔹300g high quality dark chocolate, 70%
Special equipment: 24cm tart mould
To serve: Flaky sea salt and fresh seasonal berries
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.