FAT bastard Pinotage Paired With A Dark Chocolate Truffle TartJump to Recipe
Hello There my boozy and chocolate loving friends! Are you ready for some absolute “deliciousnessness”? Yes, every day is #ChocolateDay, so we have the greatest of pleasures in sharing with you a gorgeous DARK CHOCOLATE TRUFFLE TART recipe which pairs perfectly with the luscious FAT bastard PINOTAGE – NOM NOM! Drool!!
“Always remember life should be filled to the brim and enjoyed in large, delicious gulps. with a bellyful of laughs.”Mr B
The FAT bastard Pinotage 2019 in the Cellar:
The FAT bastard Pinotage is full bodied with an intense fruit flavour and the real character you only get from hand-harvesting quality grapes (ever so gently to retain all the aroma).
The carefully selected grapes with the aim to produce a wine with pure fruit character were harvested from various vineyards and fermented separately in open top fermenters and close top fermenters.
Once fermentation started the tanks was mixed every four hours by punch down or pump over to ensure maximum extraction of aromatic, colour and structure. The wine was fermented dry on the skins and pressed off into French and
American 225L barrels. A combination of new, second fill, third fill and neutral barrels were used over 22 months adding to the greater weight and complexity to the wine.
The FAT bastard Pinotage 2019 Tasting Notes:
A deep ruby red medium bodied wine with lush dark fruit and velvety integrated tannins. Rich plum and ripe dark fruit
integrated with notes of chocolate and mocha on the nose and follows through to the palate. Making this wine the perfect partner for a decadent and mouthwatering dark chocolate truffle tart.
Dark Chocolate Truffle Tart
- Special equipment: 24cm tart mold
- 90 g icing sugar
- 25 g cocoa powder
- 30 g ground almonds
- 120 g butter softened
- Pinch sea salt
- 1 XL free-range egg
- 220 g all-purpose flour
- 300 g high quality dark chocolate 70%
- 350 ml cream
- 50 g honey
- Weigh icing sugar, cocoa powder and ground almonds in the bowl of a stand mixture.
- Whisk them together to combine well.
- Add the softened butter and salt. Mix on low with the paddle attachment until well combined but do not whip air into the butter.
- Add the egg and mix until combined.
- Add the flour in 3 stages. Once the flour is just incorporated, switch off the mixer.
- You do not want to overwork the dough.
- Flatten pastry dough into a disk and wrap with cling film.
- Place in the fridge to rest for one hour.
- (Dough can be made the night before and also can be made by hand.)
- Flour a clean work surface and remove the dough from the fridge.
- Roll out the dough into a circle a few centimeters larger than your tart mold.
- Gently transfer your dough to the mold by rolling the pastry up on the rolling pin and then unrolling it across the mold.
- Press the pastry dough well into the mold taking special care of the ‘corners’ where the base and sides meet.
- Using a paring knife, trim off the excess dough and neaten the edges.
- Place the tart base in the fridge for 30 minutes.
- Preheat oven to 170˚C.
- Prick the base of the tart with a fork.
- Bake for 20-25 minutes.
- Allow the tart base to cool completely before removing the mould and placing the tart base on your chosen serving dish.
- Prepare a bain marie and roughly chop the chocolate.
- Melt the chocolate in the bain marie, stirring occasionally.
- In another saucepan heat the cream and honey.
- Once the chocolate has melted, remove from the heat.
- Pour the warm cream into the chocolate in 3 additions, stirring well in between.
- As you add the cream it will look like the filling has split. However, keep mixing with a spatula and it will come together homogeneously and smoothly.
- Pour the warm chocolate filling into your tart base.
- Transfer the tart to the fridge and allow to set.
- Once the tart has set, remove from the fridge and sprinkle with flaky sea salt.
- Slice and serve with a pile of fresh berries, or plums OR fresh seasonal fruit