300g Carême Dark Chocolate Pastry or Vanilla Bean Sweet Shortcrust Pastry
170g couverture chocolate 70%*
80g unsalted butter cut into small pieces
Good quality cocoa powder for dusting
150ml sherry (eg. Pedro Ximinez*)
150g bunch of dried Muscatels, cut into small cluster
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.
Preheat oven to 190°C (170°C fan-forced). Line the base of a 23cm tart tin with baking paper. Unroll pastry, leave on the plastic, roll to a square approx. 30cm x 30cm.
Using a 28cm dinner plate as a template cut out a circle.
Line tart tin with pastry, followed by baking paper then fill to the top of tin with baking weights to support sides and weigh down base. Place on a baking tray and bake for 20 minutes.
Remove from oven and carefully scoop out baking weights, return to oven for a further 5 minutes to ensure the base is cooked. Turn oven off.
Cut the chocolate chocolate into small pieces and place in a mixing bowl.
Place the cream in a saucepan and bring to the boil. Remove from heat and pour over chocolate, add butter and whisk to combine.
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.
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.
Note: Prepare the muscatels the day before, the tart can be prepared up to 6 hours in advance.
Note: It’s important to use a minimum of 70% cocao content chocolate for the tart to set, available from gourmet food stores. Pedro Ximinez is a rich sweet style Spanish Sherry, can be substituted for Australian Muscat or Tokay.