Cabernet Sauvignon with Dark Chocolate Tart


Pastry Crust

500ml Flour
250ml Castor Sugar
15ml Cacao
190g Butter, cut into blocks
Pinch of Salt
15ml Cold water
2 Egg yolks

Method:

Cream the butter and sugar. Add the flour, salt and cacao- the dough will look like bread crumbs at this stage.
Mix the water and egg yolks and add to the flour mixture. Process until dough forms.
Cover with cling film and refrigerate for at least 2 hours.
Preheat the oven to 180˚C
Roll out the dough on a floured surface (This can be a bit tricky as the dough can be a bit brittle. If rolling it out does not work just place it into your pastry dish directly and mould it from there).
Place the dough into a greased pan that is about 23cm wide.
Place a big piece of baking paper on top of the dough in the pan, fill with dried beans and bake for about 15 minutes
Remove the baking paper and beans and bake uncovered for a further 10 minutes.
Make sure the dough is cooked through as the tart will not go into the oven again.

Pastry Filling

200g 70% Dark chocolate
300ml Double thick cream
30ml Cacao, sieved
50ml Whisky
Chocolate curls, for decoration
Coarse sea salt, for decoration

Method:

Melt the chocolate and cream together, while stirring constantly.
Add the whisky.
Remove from heat and stir in the cacao.
Pour the chocolate mixture into the pastry shell and put into the fridge until it has set.
Serve with chocolate curls and a sprinkling of coarse sea salt.