

Ghirardelli Molten Chocolate Raspberry Merlot Tart

Yield: 24 each
Ingredients
- Chocolate Pâte Sucrée
- 256 g Granulated sugar
- 490 g Butter, unsalted
- 100 g Eggs
- 38 g Egg yolks
- 4 g Salt
- 640 g Pastry flour
- 20 g Ghirardelli Sunrise Cocoa Powder
- 12 g Ghirardelli Midnight Cocoa Powder
- Chocolate Merlot Ganache:
- 220 g Heavy cream
- 88 g Merlot
- 160 g Ghirardelli 72% Cacao Chips
- 86 g Ghirardelli Queen Dark Chocolate Wafers
- 395 g Ghirardelli 60% Cacao Chips
- 14 g Invert sugar
- 400 g Macerated raspberries
- Chocolate Filling:
- 600 g Ghirardelli Queen Dark Chocolate Wafers
- 300 g Butter - unsalted
- 500 g Eggs
- 275 g Granulated sugar
- 1 pinch Salt
- 10 g Vanilla extract
- Chocolate Streusel
- 150 g Cold butter
- 125 g Light brown sugar
- 25 g Sugar in the raw
- 150 g Almond flour
- 150 g Cake flour
- 38 g Ghirardelli Sunrise Cocoa Powder
- 2.5 g Salt
- 7 g Vanilla extract
- 113 g Ghirardelli Queen Dark Chocolate Wafers
- Raspberry Merlot Sauce (optional):
- 300 g Merlot
- 150 g Raspberry puree
- 100 g Granulated sugar
- Cornstarch as needed
- .5 each • Lemon, juice of
Method
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Chocolate Pâte Sucrée:
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Cream the butter and add in the eggs slowly.
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Sift the flour, salt, and cocoa powders together and add in after the eggs.
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Refrigerate the dough overnight.
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Roll the dough out to 1/8" and line 3" x .75" tart rings.
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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.
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Set aside and reserve.
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Chocolate Merlot Ganache:
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Heat cream, merlot, invert sugar to a boil.
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Pour over chocolates in a large bowl and stir constantly to incorporate.
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While the ganache is still warm, fill baked tart shells 1/4 full.
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Place 3-4 macerated raspberries into the ganache.
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Freeze until set.
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Chocolate Filling:
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Bring the butter to a simmer, then pour over the chocolate and whisk to combine. Reserve warm.
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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.
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Add the melted chocolate and butter mixture, salt, and vanilla. Mix well.
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Place in a hotel pan, cover and refrigerate until a pipeable consistency.
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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.
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Refrigerate until firm or freeze up to 1 week.
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Chocolate Streusel:
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Combine the dry ingredients.
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Cut in the butter.
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Melt and add the chocolate and the vanilla. Mix until streusel just comes together.
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Refrigerate until firm or freeze up to 1 week.
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Bake at 325°F for 8-10 minutes.
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Cool until warm, then lightly stir to break into desired size pieces.
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Raspberry Merlot Sauce (optional):
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Combine the wine, puree, and sugar. Simmer for 4-5 minutes.
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Thicken to desired consistency with cornstarch.
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Add lemon juice off of the heat and cool.
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Finishing:
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Bake the filled tart shells at 325°F for 12-13 minutes.
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Let cool to room temperature and remove from the rings.
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Reheat to order at 325°F for 2 minutes.
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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.
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Additional Notes:
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For the macerated raspberries, combine the raspberries, 1 oz of Merlot and 0.6 oz sugar and let sit about 15 minutes.
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The ganache needs to be completely frozen before piping the chocolate filling onto it.
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If serving the tart at room temperature, do the initial bake for 13-14 minutes.