Dark chocolate tart with blood orange

February 11, 2009 12:00:00 AM PST
A recipe for a dark chocolate tart with blood orange, wild honey and fresh thyme from the Executive Chef Arthur Wall of the restaurant at Wente Vineyards.

Chocolate Tart Recipe:
Yield: 6 Servings

Chocolate Pastry Ingredients:

  • 4.5 oz. All Purpose Flour
  • .5 oz. Cocoa Powder
  • .5 teaspoon Sea Salt
  • 2.25 oz. Granulated Sugar
  • 2.25 oz. Softened Butter
  • 1 oz. Dark Chocolate, melted and cooled
  • 1 ea. Egg Yolk

Method:

Sift the flour, cocoa powder and salt together. In a large bowl, beat the sugar and butter together until pale and creamy, then beat in the melted and cooled chocolate. Add the flour mixture and egg yolk and mix to soft, smooth dough. Shape into a flattened ball, wrap in plastic film and rest in the refrigerator for thirty minutes.

Sponge Layer Ingredients:

  • 1 Large Egg White
  • 2 tsp. Powdered Egg White
  • 9 oz. Sugar
  • 10 oz. Ground Almonds
  • 1 Tbsp. Plain Flour (sifted)
  • 2 Tbsp. Coffee Essence
  • 2 Tbsp. Tia Maria

Method:

Whisk the egg white and the powder in a bowl until softly stiff, now add the sugar and whisk until glossy and firm. Carefully fold in the ground almonds and flour, spread on a circle template with parchment and bake at 350° F for 12 minutes. Remove and let cool on a rack.

Mocha Custard:

  • 4 oz. Heavy Cream
  • 2 Tbsp. Milk
  • 2 Tbsp. Fresh Coffee
  • 1 Large Egg
  • 10 oz. Sugar
  • 4 1/2 oz. Melted Chocolate

Method:

Bring milk and cream to a boil and pour onto chocolate, stirring until smooth. Cool and stir in the coffee. Beat the egg with the sugar, and mix with the chocolate cream.

For Chef Wall's list of recommended wines that go perfect with chocolate, click here.

About Arthur Wall:
In spring of 2008, Wente Vineyards named Arthur Wall to the position of Executive Chef at The Restaurant at Wente Vineyards. In his role overseeing The Restaurant kitchen and menu conception, Wall sources local organic ingredients to create seasonal wine country fare. Previously, Wall was Executive Sous Chef at George's at the Cove-California Modern in San Diego, California, named one of the world's top 10 restaurants in 2006 by Fodor's Travel Guide. Prior to that, Wall completed a three year term as Sous Chef under highly acclaimed chef Jonathan Wright at The Windsor Court Hotel's New Orleans Grill in New Orleans, Louisiana. He has also worked at Farallon Restaurant in San Francisco and Herbsaint Restaurant in New Orleans, recently named one of "America's Top 50 Restaurants" by Gourmet Magazine. Wall graduated with honors from the California Culinary Academy and holds a Bachelor of Science in Hotel and Restaurant Management from the University of Alabama. A native of New Orleans, Wall now resides in Walnut Creek.

Wente Vineyards
www.wentevineyards.com
5050 Arroyo Road
Livermore, CA 94550
925.456.2400


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