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Chocolate pedro ximenez tart with sticky muscatels
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Decadent dessert featuring luxurious chocolate, sweet muscatels, and rich sherry, ideal for a special celebration.
Ingredients:
  • 175g muscatel clusters or raisins
  • 300ml sherry (see note)
  • 40.00 gm caster sugar
  • 1 cinnamon quill, crumbled
  • 400ml pouring cream
  • 200g dark couverture chocolate, finely chopped
  • 125g plain flour
  • 70g chilled unsalted butter, finely chopped
  • 55g (1/4 cup) caster sugar
  • 1.25 gm ground cinnamon
  • 1 egg yolk
Instructions:
  • In a bowl, mix muscatels, 200ml sherry, sugar, cinnamon, and 60ml (1/4 cup) water, then let it soak for 2 hours.
  • To make the pastry, combine the flour, butter, sugar, cinnamon, and a pinch of salt in a food processor until the mixture looks like breadcrumbs. In a separate bowl, whisk together the egg yolk with 2 teaspoons of iced water, then add it to the crumb mixture and process until it just comes together. Shape the dough into a flat rectangle, wrap it in plastic wrap, and chill it in the refrigerator for 1 hour. Roll out the pastry between two lightly floured sheets of baking paper and use it to line an 11cm x 34cm tart tin with a removable base. Cover and freeze the pastry for 2 hours before using.
  • Preheat the oven to 190°C. Line the pastry with baking paper, fill with dried beans or rice, and bake for 15 minutes. Remove the paper and beans, then bake for another 10 minutes until the pastry is dry and pale golden. Allow it to cool.
  • Lower the oven temperature to 160°C. In a small saucepan, combine 200ml of cream with the leftover sherry and heat it until it's almost boiling. Take it off the heat, mix in the chocolate until melted, then briskly whisk in the eggs one by one. Pour this filling into the tart case and bake for 15-20 minutes until it's just set. Let it cool down completely before serving.
  • In a small saucepan, simmer the muscatel mixture over medium heat for 5 minutes or until it becomes syrupy. Drain and cool the muscatels. Once cooled, whisk the syrup with the remaining cream until soft peaks form.
  • Top the tart with sticky muscatels and serve with whipped cream on the side.

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