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Salted chocolate pecan tart, served with rosé wine berry coulis and crème

by Chef Angie Boyd, Sense of Taste Chef School.

Serves 6

⦁ 800 g Cake flour
⦁ 20 g Corn starch
⦁ 50 g Icing sugar
⦁ 50 ml Morgenster Extra Virgin Olive Oil
⦁ 1 Egg
⦁ 25 g Pecan nuts, toasted and crushed finely

Sift the flour, cornstarch and icing sugar together. Place into a food processor.
Add the olive oil and pulse until crumbly.
Add the egg and crushed pecans to the mixture and blitz well to form a soft dough.
Wrap in cling film and allow to rest in the fridge for 30 minutes before lining the tartlet tins.

Tart filling:
⦁ 150 g Dark chocolate 70%
⦁ 75 ml Morgenster Extra Virgin Olive Oil
⦁ 75 ml Milk, full cream OR almond milk
⦁ 2.5 ml Sea salt
⦁ 2 Eggs, large
⦁ 30 g Castor sugar

Chop the chocolate and set aside in a bowl.
Place the salt, milk and olive oil into a saucepan and heat.
Bring up to the boil and remove immediately ( scald )
Pour the hot liquid over the chocolate and leave to stand for a minute.
Starting from the centre, stir the mixture slowly until it becomes smooth and glossy.
In a mixing bowl, fitted with a whisk attachment, whip the eggs and castor sugar to the ribbon stage (thick; pale and fluffy) and then gently fold into the chocolate mixture. Set aside in a cool place until ready to pour into the tart shells.

⦁ 250 g Raspberries or strawberries
⦁ 125 ml Granulated sugar
⦁ 50 ml Morgenster Caruso wine

Poach the berries in the wine and sugar until soft and syrupy. 
Place fruit in a blender or processor and blend until smooth.
Pass through a fine strainer and chill until needed.

To assemble and serve:
⦁ Extra flour for dusting
⦁ Chocolate shavings to decorate (optional)
⦁ 1 tub Crème Fraiche
⦁ ½ vanilla pod, seeds scraped out

Roll the pastry out thinly on a lightly floured surface and line 6x tartlet tins (with removable bases). The pastry is quite soft and can easily also be pressed into the tins by hand.
Place a small piece of baking paper (cut to fit the tart tins) into each pastry-lined tin. Fill with baking beans and bake blind at 160C until golden. Remove the beans and bake a little longer if the base is still not cooked.
Pour the dark ganache into the baked tart shell. Allow to set in the fridge.
Remove the tartlets from the tins.
Place onto serving plates and spoon a little coulis onto the plate. 
Mix the vanilla seeds into the crème fraiche and serve a little scoop onto the plate. 

Serve with a glass of Morgenster Italian Collection Caruso. 

Tel: +27.218521738   Fax: +27.218520835   Email:  
P.O. Box 1616, Somerset West, 7129, South Africa
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