Tuesday, April 19, 2011

Easter Recipe: Dark Chocolate Tart with Drunken Muscatels

Prepare the muscatels the day before, the tart can be prepared up to 6 hours in advance.

  • 300g Carême Dark Chocolate Pastry or Vanilla Bean Sweet Shortcrust Pastry
  •  170g Kennedy & Wilson couverture chocolate 70%*
  • 400ml cream
  • 80g unsalted butter cut into small pieces
  • Good quality cocoa powder for dusting
  • 150ml sherry
  • 150g bunch of dried Muscatels, cut into small clusters (we recommend Tabletop Grapes)


  1. For the drunken muscatels, heat sherry to just below boiling point. Place muscatels in a medium bowl and pour over the sherry. Cover with plastic wrap and leave to soak overnight until muscatels have softened and plumped.
  2. Prepare and blind bake a 20cm round dark chocolate pastry tart shell according to instructions on inside of packet.
  3. Cut the chocolate chocolate into small pieces and place in a mixing bowl.
  4. Place the cream in a saucepan and bring to the boil. Remove from heat and pour over chocolate, add butter and whisk to combine.
  5. Place pre baked tart shell on a baking sheet, pour chocolate mixture into tart, fill to top . Place in refrigerator to set, allow at least 1 hour. Or if cool in kitchen can be left on kitchen bench to set, allow at least 2 hours.
  6. When ready to serve, dust with cocoa powder and garnish the centre of the tart with muscatels, plus serve extra muscatels on each plate along with a dollop of thickened cream.
*It’s important to use a minimum of 70% cocao content chocolate for the tart to set, available from gourmet food stores.

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