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2003 Private Reserve Merlot
The wood box is an additional $15
2003 Private Reserve Merlot
Robust black cherry, berry and
cedar aromas accented by a subtle oak edge and hints of vanilla. This
wine is full bodied with moderate tannins and ripe, intense fruit. A
nice complexity and texture through a smooth, lingering finish. Will
age nicely for up to twenty years. RECIPE
Dark Chocolate Tart with Gingersnap Crust
Makes 10 servings Crust:
8 ounces gingersnap cookies (about 32 cookies), coarsely broken 1/4 cup (1/2 stick) salted butter, melted
Filling:
12 ounces bittersweet chocolate, finely chopped
1 cup heavy whipping cream 2 large egg yolks 1 large egg 1/4 cup sugar 1 tablespoon all purpose flour 1/8 teaspoon freshly ground black pepper Pinch of salt 1/4 teaspoon cinnamon
Softly whipped cream, for serving
For crust:
Preheat oven to 325°F. Finely grind gingersnap
cookies in processor (yielding 1 1/2 to 1 2/3 cups). Add melted butter
and process until moistened. Press crumb mixture firmly onto bottom and
up sides of 9-inch-diameter tart pan with removable bottom. Place pan
on rimmed baking sheet.
For filling:
Combine finely chopped bittersweet chocolate and
heavy whipping cream in heavy medium saucepan. Whisk over low heat
until chocolate is melted and smooth. Remove saucepan from heat. Whisk
egg yolks, egg, sugar, flour, ground black pepper, salt and cinnamon in
medium bowl to blend. Very gradually whisk chocolate mixture into egg
mixture until smooth and blended. Pour chocolate filling into crust. Bake
chocolate tart until filling puffs slightly at edges and center is
softly set, about 30 minutes. Transfer to rack. Cool tart in pan 20
minutes. Gently remove tart pan sides and cool tart completely. Cut tart into thin wedges and serve with softly whipped cream. I’d keep it unsweetened, but that’s just personal taste. Do ahead: Chocolate tart can be made 1 day ahead. Cover tart and refrigerate. Bring to room temperature before serving. Adapted from Bon Appetit, December 2007
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