Late Harvest Zinfandel Chocolate Tart
- 15 fortune cookies, fortune removed
- 6 tbsps unsalted butter
- 8 ozs bittersweet chocolate (not more than 65%) chopped + 1.5 oz set aside for the glaze
- 1 1/4 cups heavy whipping cream + 2 tablespoons for glaze
- 2 eggs, room temperature
- 1 tsp Fritz Late Harvest Zinfandel + 1 tbsp for the glaze
- 1/4 tsp Kosher salt
- 1 tsp corn syrup
Preheat your oven to 350.
Get out a 9 inch tart pan.
Make the crust:
In a food processor, finely grind up the fortune cookies. Add the butter adn pulse until well combined. Press into a 9 inch tart pan. Bake for 10 minutes. Remove from oven and allow to cool for 15-20 minutes.
Make the filling:
Place chopped 8oz of chocolate in a medium mixing bowl.
In a sauce pan, bring 1 1/4 cups of cream to a boil. Remove from heat and pour over the chocolate. Let it sit for 5 minutes. Then carefully whisk until completely melted and combined.
In a separate bowl, whisk together the eggs, 1 tsp of LHZin and salt. Whisk this into the chocolate until completely combined.
Pour the chocolate mixture into the tart shell and bake for 23-25 minutes. Remove from oven and let cool completely, about 1 hour.
Make the glaze:
Place the 1.5 oz of chopped chocolate in a small bowl.
In the microwave, boil the 2 tablepoons of cream (it should take no more than 30 seconds)
Pour the hot cream over the chocolate and whisk to combine. Add the 1 tablespoon of LHZin and corn syrup, mixing until completely combined.
Pour this over the cooled tart. I use an offset spatula to spread it evenly over the entire tart. Let set for at least an hour.
This is extremely decadent, delicious and dangerous. Enjoy!