This recipe is by Carême Traditional Pastry.
Note: Prepare the muscatels the day before. The tart can be prepared up to six hours in advance.
WHAT YOU NEED
300g Carême Dark Chocolate Pastry or Vanilla Bean Sweet Shortcrust Pastry
170g couverture chocolate 70 per cent*
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 clusters
WHAT TO DO
1 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.
2 Prepare and blind bake a 20cm round dark chocolate pastry tart shell according to instructions on inside of packet.
3 Cut the chocolate into small pieces and place in a mixing bowl.
4 Place the cream in a saucepan and bring to the boil. Remove from heat and pour over chocolate, add butter and whisk to combine.
5 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 one hour. Or if cool in kitchen can be left on kitchen bench to set, allow at least two hours.
6 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.
*It’s important to use a minimum of 70 per cent cocao content chocolate for the tart to set, available from gourmet food stores. Pedro Ximinez is a rich sweet style Spanish sherry, which can be substituded for Australian Muscat or Tokay.