Featured Holiday Recipe: Ghirardelli Molten Chocolate Raspberry Merlot Tart

The team at CHEF’STORE® thanks Ghirardelli for their sponsorship and for sharing this delicious recipe with us.

Who doesn’t love dessert? Especially gooey, decadent, molten chocolate? This recipe plays on classic chocolate lava cake with the addition of raspberries and a crisp tart crust. What sends this dessert over the edge is merlot. Popular with savory dishes, merlot’s dark fruit and chocolate notes make this wine the perfect ingredient to round out the other flavors.

Using high-quality chocolate from the master chocolatier, Ghirardelli brings a rich chocolatey-ness to the dish that will have everyone at the holiday table wanting dessert first. Not only does Ghirardeilli produce an extraordinary line of baking and snacking chocolates, but its sustainability platforms are also making the world a better place, one piece of chocolate at a time.

Looking to show off your pastry chef baking skills and impress your guests with this fanciful dessert? Then grab an apron and get baking!

Ghirardelli Molten Chocolate Raspberry Merlot Tart

Yield: 24 servings

Prep time: 2 hours and overnight chilling

Cook time: 1 hour

Ingredients

For Chocolate Pâte Sucrée:

1 1/3 cup granulated sugar

2 cups + 2 tbsp. unsalted butter

2 eggs

2 egg yolks

½ tbsp. kosher salt

6 cups pastry flour

1 cup Ghirardelli Majestic Cocoa Powder Chef Code 37599

For Chocolate Merlot Ganache:

1 cup heavy cream

1/3 cup Merlot

1 cup Ghirardelli 72% Cacao Dark Chocolate Chips Chef Code 02163

2 1/3 cup Ghirardelli 60% Cacao Dark Chocolate Chips Chef Code 25352

½ cup Ghirardelli Queen Dark Chocolate Wafers Chef code 02169

1 tsp. invert sugar

3 cups macerated raspberries

For Chocolate Filling:

3 ½ cups Ghirardelli Queen Dark Chocolate Wafers Chef Code 02169

1 cup + 5 tbsp unsalted butter

10 eggs

1 1/3 cup granulated sugar

1/8 tsp. kosher salt

2 tsp. vanilla extract

Cooking Instructions

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 ¾" tart rings.
5. Chill tart shells for 30 minutes, then line with parchment and beans and par bake at 325°F for 9-10 minutes or until ¾ of the way baked.
6. Set aside and reserve.

Chocolate Merlot Ganache:

1. Heat cream, merlot, and invert sugar to a boil.
2. Pour over chocolates in a large bowl and constantly stir to incorporate.
3. While the ganache is still warm, fill baked tart shells ¼ 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 ensure eggs do not start to cook. Once the desired temperature is reached, attach on the 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 for up to 1 week.

Stock Up on Bulk Baking Supplies at US Foods CHEF’STORE 

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CHEF’STORE has a number of local baking supply stores, so you’re sure to find one in your neighborhood. Don’t have time to stop in? Get all your holiday ingredients delivered right to your door, saving you time and money!