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Nutrition Facts
Serving Size 1 (169g) Recipe makes 10 servings
Calories 408
Calories from Fat 259		(63%)
Amount Per Serving		%DV
	Total Fat 28.8g	44%
	Saturated Fat 10.0g	50%
	Monounsaturated Fat 13.2g
	Polyunsaturated Fat 4.0g
	Trans Fat 0.0g
Cholesterol 43mg		14%
Sodium 108mg		4%
Potassium 255mg		7%
Total Carbohydrate 31.8g		10%
	Dietary Fiber 3.3g	13%
	Sugars 26.5g
Protein 6.9g		13%
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Chocolate-Cabernet Tart

Recipe #285885 | 55 min | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Leslie in Texas
Feb 11, 2008

This recipe is from Chez Nous, an excellent French restaurant located in Humble, Texas. Chef Gerard Brach is the co-owner of this highly-rated restaurant located in an old Pentecostal church. "Intense" does not begin to describe this lucious, ultrachocolaty tart that's easy to prepare and bound to impress! From the food section of the Houston Chronicle.

SERVES 10 -12 (change servings and units)

Ingredients

Crust

2 cups chopped almonds
3/4 cup sugar
4 1/2 tablespoons cold unsalted butter, cut into small pieces

Filling

18 ounces good-quality bittersweet chocolate, coarsely chopped
3/4 cup heavy cream
3/4 cup cabernet savignon wine
1/2 cup sour cream
1/2 cup sugar, plus extra
sugar, for coating raspberries
raspberries, for garnish

Directions

1
Preheat the oven to 350 degrees.
2
To make the crust, process all crust ingredients in a food processor until just combined.
3
Press into a 10-inch tart pan with a removable bottom.
4
Bake for 20-25 minutes or until golden brown. Cool.
5
To make the filling, place the chocolate in a medium-sized bowl.
6
Combine the remaining ingredients in a saucepan and bring just to a boil.
7
Pour the hot liquid mixture over the chocolate and stir until the chocolate has melted and the mixture is smooth.
8
Pour the filling into the prebaked, cooled tart crust; refrigerate until set.
9
Roll the raspberries in sugar and use to garnish pieces of the tart.