Inniskillin Cabernet Franc Icewine

Grower: Inniskillin
Grape Variety: Cabernet Franc
Style: Sweet and Spicy
Country: Canada
Appellation: Niagara
Vintage: 2018/19
Closure: CORK
Alcohol: 9.5% ABV
Bottle Size: 37.5cl

Chocolate Tart

Cooking Time: 00 hrs 35 mins (approx.)
Number of Servings: 4

INGREDIENTS

175g Muscatel clusters or raisins
300ml Mira la Mar Pedro Ximenez sherry
2 tablespoons caster sugar
1 cinnamon quill, crumbled
400ml pouring cream
200g dark couverture chocolate, finely chopped
2 eggs

For the Pastry //

125g plain flour
70g chilled unsalted butter, finely chopped
55g (1/4 cup) caster sugar
1/2 teaspoon ground cinnamon
1 egg yolk

1. Combine muscatels, 200ml sherry Perdro Ximénez, sugar, cinnamon and 60ml (1/4 cup) water in a bowl and soak for 2 hours.
2. For pastry, process flour, butter, sugar, cinnamon and a pinch of salt in a food processor until mixture resembles breadcrumbs.
3. Whisk egg yolk with 2 teaspoons iced water, add to crumbs and process until mixture just comes together.
4. Form into a flat rectangle, wrap in plastic wrap and refrigerate for 1 hour.
5. Roll out pastry between 2 sheets of lightly floured baking paper and line an 11cm x 34cm tart tin with removable base.
6. Cover and freeze for 2 hours.
7. Preheat oven to 190°C. Line pastry with baking paper and fill with dried beans or rice, place on an oven tray and bake for 15 minutes, then remove paper and beans, and bake for another 10 minutes or until pastry is dry and pale golden. 8. Cool.
9. Reduce oven to 160°C. Combine 200ml cream and remaining sherry in a small saucepan and bring almost to the boil. 10. Remove from heat, add chocolate and stir until melted, then quickly whisk in eggs, one at a time.
11. Pour filling into tart case, then bake for 15/ 20 minutes. 12. Cool completely.
13. Simmer muscatel mixture in a small saucepan over medium heat for 5 minutes. Drain muscatels and cool. Cool syrup, then whisk with remaining cream to soft peaks.
14. Serve tart topped with sticky muscatels and whipped cream passed.