Did you know that today is international malbec day? I learned about it a few weeks ago. I believe it was my country’s initiative but apparently it was celebrated in many other countries, thus making it international.
I never really got into drinking wine, but dessert, I can relate to :)
I wasn’t sure what to make at first. I thought about mousses, pannacottas, brownies. Everything involving chocolate, of course, cause we know wine and chocolate are bffs. Then I remembered this fondant tart we had made at school. And no, it has nothing to do with the white sugar confection: this is a death by chocolate tart with a silky, ganache-like filling.
I made them small because I didn’t want a lot of dessert around, but even this almost-individual size may be a bit too much if you’re not a consumed chocoholic. I ate one by myself just fine, but I think half a tart may be a more reasonable serving :P
For the crust I used this recipe, which makes the best chocolate roll-out cookies I’ve ever had. In fact, you may want to make one or two cookies to eat on their own. You have to blind bake the crust first, layering it with foil and a weight (I used soy beans), and baking until set. That way the crust won’t lose it’s shape.
Then you make the filling, which is really easy, and bake some more.
Anyway, this dessert was really good! The wine is very noticeable, so if you absolutely hate it, this may not be the recipe for you. But you can totally enjoy this even if you don’t like drinking wine, like me. Also the tart is not very sweet, so I recommend a side of sweetened whipped cream. Or ice cream :)
Malbec & Chocolate Fondant Tart
Crust recipe by Smitten Kitchen, filling recipe adapted from IAG
Yield: 4 4-inch tarts (4 to 8 servings)
For the crust:
55 g / 2 oz butter, softened
75 g / 2.5 oz sugar
1/2 egg (or one yolk)
1/4 tsp vanilla extract
95 g / 3.5 oz flour
15 g / 0.5 oz cocoa powder
1/8 tsp salt
1/8 tsp baking powder
1. Beat the butter and sugar until light and fluffy.
2. Beat in the egg and vanilla extract.
3. Sift together the flour, cocoa, salt and baking powder; combine with the first mixture, mixing until a dough is formed.
4. Roll out the dough and layer on mini tart pans that have been sprayed with non-stick spray. Cover and refrigerate for at least 30 minutes.
5. Preheat the oven to 180ºC/350ºF.
6. Cover the tarts with foil and add a layer of dry beans, rice, or other weight. Bake for 10-12 minutes, until set (you may want to remove the foil on the last few minutes of baking).
For the filling:
1/3 cup cream
25 g / 1 oz sugar
25 g / 1 oz butter
3/4 cup malbec wine
200 g / 7 oz semisweet chocolate
1 1/2 egg (or one egg and one yolk)
1. Boil together the cream, sugar, and half the wine.
2. Add in the butter and chopped chocolate. Let rest for a minute, then whisk until incorporated.
3. Mix in the remaining wine, then the eggs.
4. Pour the filling on the prebaked tarts, then bake at 150ºC/300ºF for 20 minutes, until the edges are set, and the middle wiggles just a little. Let cool in the oven for 30 minutes, then refrigerate for at least 2 hours.