Dark chocolate tart with drunken muscatels

EASTER INDULGENCE
Dark chocolate
tart with drunken
muscatels
Serves 6
Ingredients
300g Carême Traditional Pastry dark chocolate pastry
[@ stalls: Lucia’s Fine Foods, Jagger Fine Foods]
400ml Alexandrina Cheese Company pure jersey cream
[@ stall: Smelly Cheese Shop]
80g B.-d. Paris Creek Farm unsalted butter, cut into
small pieces
[@ stall: Say Cheese]
170g couverture chocolate
150ml Kangaroo Island Spirits lime and ginger liqueur
(alternatively use Pedro Ximinez sherry)
150g bunch of dried muscatels, cut into small clusters
2 tbs Haigh’s Chocolates drinking chocolate
Regional & Seasonal is an initiative of Food
SA, supported by Primary Industries and
Regions SA & the Adelaide Central Market.
EASTER INDULGENCE
Dark chocolate
tart with drunken
muscatels
Method
Preheat oven to 160°C, lightly grease a 25cm round tart
tin with removable base and line base with baking paper.
Pour liqueur into a saucepan and heat to just below
boiling point. Place muscatels in a heat proof bowl
and pour over the liqueur. Cover with plastic wrap and
leave to soak overnight until soft and plump.
Place pastry on a lightly floured kitchen work surface;
roll pastry 3mm thick. Carefully line the tart tin with
pastry and prick the base all over with a fork, cover
and chill in the refrigerator for 30 minutes.
To blind bake the pastry case, line the pastry case with
baking paper and fill with baking beads or dried lentils
to help support the sides and weigh the base down
during cooking.
Place tart tin on a baking tray in the oven, bake for 15
minutes.
Remove tart tin from oven, remove beads and baking
paper. Return tart tin to oven and cook for a further 15
minutes then remove, allow to cool.
Cut the chocolate into small pieces and place in a
mixing bowl. Place the cream in a saucepan and bring
to the boil. Remove from heat and pour over
chocolate, add butter and whisk to combine.
Place tart shell on a baking sheet, pour chocolate
mixture into tart then place in refrigerator to set for at
least 1 hour.
When filling is set, dust with drinking chocolate and
garnish the centre of the tart with muscatels. Serve
each slice with extra muscatels and a dollop of cream.