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    Ghirardelli Molten Chocolate Raspberry Merlot Tart

    SKU:  REC2095
    This product is currently not available.
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      Exclusively developed for Ghirardelli by The Culinary Institute of America
      Servings:   24 individual tarts

      Chocolate Pâte Sucrée
      256 gGranulated sugar
      490 gButter, unsalted
      100 gEggs
      38 gEgg yolks
      4 gSalt
      640 gPastry flour
      20 gGhirardelli Sunrise Cocoa Powder
      12 gGhirardelli Midnight Cocoa Powder

      Chocolate Merlot Ganache
      220 gHeavy cream
      88 gMerlot
      160 gGhirardelli 72% Cacao Chips
      86 gGhirardelli Queen Dark Chocolate Wafers
      395 gGhirardelli 60% Cacao Chips
      14 gInvert sugar
      400 gMacerated raspberries

      Chocolate Filling
      600 gGhirardelli Queen Dark Chocolate Wafers
      300 gButter - unsalted
      500 gEggs
      275 gGranulated sugar
      1 pinchSalt
      10 gVanilla extract

      Chocolate Streusel
      150 gCold butter
      125 gLight brown sugar
      25 gSugar in the raw
      150 gAlmond flour
      150 gCake flour
      38 gGhirardelli Sunrise Cocoa Powder
      2.5 gSalt
      7 gVanilla extract
      113 gGhirardelli Queen Dark Chocolate Wafers

      Raspberry Merlot Sauce (optional)
      300 gMerlot
      150 gRaspberry puree
      100 gGranulated sugar
      Cornstarch as needed
      .5 eachLemon, juice of
    Chocolate Pâte Sucrée
    1. Cream the butter and add in the eggs slowly.
    2. Sift the flour, salt, and cocoa powders together and add in after the eggs.
    3. Refrigerate the dough overnight.
    4. Roll the dough out to 1/8" and line 3" x .75" tart rings.
    5. Chill tart shells for 30 minutes, then line with parchment and beans and par bake at 300°F for 9-10 minutes or until 3/4 of the way baked.
    6. Set aside and reserve.

    Chocolate Merlot Ganache
    1. Heat cream, merlot, invert sugar to a boil.
    2. Pour over chocolates in a large bowl and stir constantly to incorporate.
    3. While the ganache is still warm, fill baked tart shells 1/4 full.
    4. Place 3-4 macerated raspberries into the ganache.
    5. Freeze until set.

    Chocolate Filling
    1. Bring the butter to a simmer, then pour over the chocolate and whisk to combine. Reserve warm.
    2. Warm eggs and sugar to 140°F in a mixing bowl while constantly stirring to make sure eggs do not start to cook. Once desired temperature is reached, attach on mixer and whip for 4-5 minutes.
    3. Add the melted chocolate and butter mixture, salt, and vanilla. Mix well.
    4. Place in a hotel pan, cover and refrigerate until a pipeable consistency.
    5. Pipe into tart shells, mounding the filling up higher in the center and leaving a 1/2" border between the filling and the edge of the tart shell as the filling will spread.
    6. Refrigerate until firm or freeze up to 1 week.

    Chocolate Streusel
    1. Combine the dry ingredients.
    2. Cut in the butter.
    3. Melt and add the chocolate and the vanilla. Mix until streusel just comes together.
    4. Refrigerate until firm or freeze up to 1 week.
    5. Bake at 325°F for 8-10 minutes.
    6. Cool until warm, then lightly stir to break into desired size pieces.

    Raspberry Merlot Sauce (optional)
    1. Combine the wine, puree, and sugar. Simmer for 4-5 minutes.
    2. Thicken to desired consistency with cornstarch.
    3. Add lemon juice off of the heat and cool.

    1. Bake the filled tart shells at 325°F for 12-13 minutes.
    2. Let cool to room temperature and remove from the rings.
    3. Reheat to order at 325°F for 2 minutes.
    4. Garnish each tart with 1/2 oz the baked chocolate streusel and whipped cream or ice cream and macerated raspberries. Serve with raspberry wine sauce if desired.

    Additional Notes
    1. For the macerated raspberries, combine the raspberries, 1 oz of Merlot and 0.6 oz sugar and let sit about 15 minutes.
    2. The ganache needs to be completely frozen before piping the chocolate filling onto it.
    3. If serving the tart at room temperature, do the initial bake for 13-14 minutes.

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