Here’s what you need:
For the Chocolate Tart
Tart pan with removable bottom (if you don’t have one of these you can use a
9 inch pie plate)
1/3 cup packed brown sugar
2 tablespoons flour
1/4 teaspoon salt
1/2 cup light colored corn syrup*
2 tablespoons butter (at room temperature)
4 ounces bittersweet chocolate, finely chopped
1 cup walnut halves or chopped pecans
1/2 teaspoon vanilla extract
3 large eggs, lightly beaten
Refrigerated pie dough or your favorite pie crust recipe prepared
For the Fat Pig Raspberry Reduction
2 cups of Beau Joubert Fat Pig
1 cup fresh raspberries
1 tablespoon butter
Fine mesh sieve
For the Fresh Cream
1 cup heavy whipping cream
3 tablespoons powder sugar
How to make it:
Arrange oven rack in lower third of oven and preheat oven to 350 degrees.
Combine brown sugar, flour, and salt in a medium heavy saucepan over medium heat, stir to combine with a whisk. Stir in corn syrup*, and bring mixture to a boil. Cook until the sugar dissolves stirring occasionally. Remove from heat. Add butter and chocolate, stir with a whisk until smooth. Cool to room temperature; stir in nuts, vanilla, and eggs.
Fit pie dough into a 9 inch tart pan coated with cooking spray. Press dough into the bottom and up the sides of the pan. Spoon the tart mixture into prepared crust. Bake on bottom oven rack at 350 for 35 minutes or until set. Cool for 20 minutes in pan on a wire rack. Remove sides of tart pan.
*if corn syrup is not available in your area, you can make your own. Visit Cooks.com for “light corn syrup substitute” recipe.
While the tart is in the oven, prepare your Fat Pig Raspberry Reduction:
Place the 2 cups of Beau Joubert Fat Pig in a medium heavy saucepan over medium heat. Adjust heat until a slow low boil is achieved. When the liquid is reduced by half, add the fresh raspberries.
Continue reducing until approximately 1/4 cup remains. Pour reduction through a fine mesh sieve to capture the seeds. Return the reduction to the pan. Heat gently over low heat. Remove from heat and stir in the butter.
Prepare the whip cream by simply beating the cream and sugar until light and fluffy.
Pour yourself a glass of Beau Joubert Fat Pig. Place a piece of the chocolate tart on a dessert plate, top with the fresh cream, and drizzle one to two tablespoons of the Fat Pig Raspberry Reduction over the plate.
To download this recipe click here.
Recipe by Renee Hilliard