Makes 12-14 servings
Crust:
7 ounces macadamia nuts or pecans
¼ cup sugar
4 tablespoons unsalted butter
¼ cup vanilla or butter cookie crumbs
Filling:
¾ cup heavy cream
¾ cup Cabernet Sauvignon
½ cup sour cream
¼ cup sugar
18 ounces bittersweet or semisweet chocolate, or a combination of the two
White chocolate for garnish
To make the crust:
Chop or finely grind nuts by hand or in a food processor. In a small bowl, combine the nuts with the rest of the ingredients and mix together well, then spread onto the bottom of a 10-inch springform pan. Bake the crust at 350°F for 20-25 minutes, until golden brown.
To make the filling:
Chop the chocolate and put in a medium-size bowl and set aside.
Put the first four ingredients into a small saucepan and bring to a simmer (bubbles appear around the edge of the pan) over medium-high heat, whisking constantly. Pour the mixture over the chocolate, shaking the bowl slightly to make sure the chocolate is covered by the liquid, and let stand 1-2 minutes. Gently whisk the mixture until smooth. Pour the chocolate mixture onto the prepared crust, smoothing it out with a small knife or offset metal spatula as needed.
To garnish/decorate:
Melt a couple ounces of white chocolate and pipe two circles of dots around the edge of the tart, then drag a toothpick through each dot to make a small heart. Place the tart in the refrigerator to set up.
Alternatively, once the tart is firm, you could shave or grate some white chocolate and sprinkle it around the edge of the tart or pile some fresh raspberries in the center just before serving.
To serve:
Crust:
7 ounces macadamia nuts or pecans
¼ cup sugar
4 tablespoons unsalted butter
¼ cup vanilla or butter cookie crumbs
Filling:
¾ cup heavy cream
¾ cup Cabernet Sauvignon
½ cup sour cream
¼ cup sugar
18 ounces bittersweet or semisweet chocolate, or a combination of the two
White chocolate for garnish
To make the crust:
Chop or finely grind nuts by hand or in a food processor. In a small bowl, combine the nuts with the rest of the ingredients and mix together well, then spread onto the bottom of a 10-inch springform pan. Bake the crust at 350°F for 20-25 minutes, until golden brown.
To make the filling:
Chop the chocolate and put in a medium-size bowl and set aside.
Put the first four ingredients into a small saucepan and bring to a simmer (bubbles appear around the edge of the pan) over medium-high heat, whisking constantly. Pour the mixture over the chocolate, shaking the bowl slightly to make sure the chocolate is covered by the liquid, and let stand 1-2 minutes. Gently whisk the mixture until smooth. Pour the chocolate mixture onto the prepared crust, smoothing it out with a small knife or offset metal spatula as needed.
To garnish/decorate:
Melt a couple ounces of white chocolate and pipe two circles of dots around the edge of the tart, then drag a toothpick through each dot to make a small heart. Place the tart in the refrigerator to set up.
Alternatively, once the tart is firm, you could shave or grate some white chocolate and sprinkle it around the edge of the tart or pile some fresh raspberries in the center just before serving.
To serve:
Use a thin-bladed knife to cut the tart. If possible, have a pitcher of hot water next to you and dip the knife into the water and dry it off between each cut.
