Dave has been at it again & come up with this seriously wicked Gundog Muscat & Chocolate Tart. Laced with our decadent Muscat, we promise it’s super delicious. Trust me, the staff all sampled it!!
Such deliciousness with so little calories, right??
Let’s do this!!
Preheat the oven to 160C/140C Fan/Gas.
Grease a 23cm loose-bottomed tart pan with butter. – This pastry recipe makes 2 large tarts. If only 1 tart pastry is required, halve the measurements…But one can always freeze and save the other half to make a Gin and Lime Tart later!
For the Pastry
- 500g plain flour, plus extra for dusting
- 140g icing sugar
- 250g unsalted butter, cubed
- 4 egg yolks
To make the pastry
- Mix the flour and icing sugar in a bowl. Rub the butter into the flour with your fingers until crumbly.
- Mix in the egg yolks. If the pastry is still too dry, add 1-2 tbsp water until it comes together.
- Roll into a ball and divide in half (freeze one half for another recipe). Flatten out the pastry with your hands, wrap the dough in cling film, then chill for at least 30 mins.
- Roll out the pastry on a lightly floured surface to about the thickness of a $1 coin, then lift into a 23cm tart tin.
- Press down gently on the bottom and sides, then trim off any excess pastry. Stab a few holes in the bottom with a fork and put back in the fridge for 30 mins.
- Line the tart with baking paper and fill with rice, or dried beans. Bake for 10 mins, then remove the tart tin from the oven, discard the baking paper, and bake for another 20 mins until biscuity.
Note: A Heston tip - scrunch the paper up a heap and flatten it back out before you use to remove rough edges.
Turn oven up to 175C/350F
1 1/3 cups (315ml) 10% half & half (pouring) cream
1/3 cup (65g) granulated sugar
140g dark chocolate (60-70% cocoa), coarsely chopped - The Darker the chocolate, the richer the flavour – I used Lindt 70%.
30ml Gundog NV Muscat
1 large egg
1/8 tsp salt
55g semi-sweet chocolate, coarsely chopped – I used a half/half combination of Milk Chocolate buttons and 70% Lindt Chocolate
15ml hot water
45ml Gundog NV Muscat
1 tbsp unsalted butter
Raspberries for topping
For the filling, combine cream and sugar in a small saucepan over medium-low heat and bring it just to a simmer. Remove from heat and add chocolate. Let
stand off the heat for a minute, then whisk until smooth and melted. Beat egg well with salt in a medium bowl. Gradually pour in the chocolate/cream
mixture bit by bit while whisking to temper the egg and make a smooth custard. While still stirring, add 30ml Gundog NV Muscat to the Custard.
Pour the mixture into the baked crust and place in the oven for 10 minutes. Turn off the oven and leave the tart in the cooling oven for about 10 -15 minutes until the edges are set with a slight wobble in the centre. Transfer to a wire rack to cool completely, cover in clingwrap and then refrigerate for at least 2 hours.
For the glaze, combine chocolate, hot water and Muscat in a small saucepan over medium heat and whisk until melted and smooth. Whisk in butter so it becomes thick and glossy. Pour the warm glaze over the cooled tart, tilting the tart to coax the glaze out to the edges and coat the surface evenly. Glaze will still look very wet. Let the glaze set for at least 30 minutes.
Top with raspberries before serving& serve with dollop cream or vanilla ice cream.