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Late Harvest Zinfandel Chocolate Tart

Recipe Date:
January 20, 2017
Serving Size:
8
Cook Time:
02:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Simple ingredients are combined to give you an incredibly rich, flavorful and intense chocolate tart. This tart is perfect alongside a small glass of our Late Harvest Zinfandel.
Ingredients
  • 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
Directions

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!