White Chocolate and Red Wine? Introducing the tart that breaks ALL the rules.
When La Motte sent me a bottle of their 2018 Cabernet Sauvignon, dark chocolate was the obvious pairing. BUT the wine’s elegance, velvety smooth tannins, and notes of cherry, oak, and blackcurrant make white chocolate the perfect pairing!
The tart case is filled with a cabernet and cherry compote infused with cinnamon and orange zest then topped with a white chocolate mousse. It’s a pairing worthy of any special occasion.
White Chocolate, Cherry and Cabernet Tart
Makes 1 x 30cm tart
Cherry Cabernet Compote
1 x 400g tinned cherries
Zest of 1 orange
1/2 tsp ground cinnamon
1 tbsp cornflour
For the cranberry compote, place the cherries, orange zest, La Motte 2018 Cabernet Sauvignon, cinnamon and cornflour in a small saucepan over medium heat and stir until thickened and glossy – about 5 minutes. Set aside to cool.
145 g salted butter, at room temperature
80 g icing sugar, sifted
1 large egg yolk
½ tsp pure vanilla extract
225 g cake flour, sifted
For the pastry, place the butter and icing sugar, yolk and vanilla into a food processor and process until smooth. Add the flour and pulse until the pastry just starts coming together. Shape this into a disc,, wrap in plastic wrap, and chill until firm, about 2 hours.
White Chocolate Mousse
30g salted butter
310 ml milk
3 large egg yolks
3 tbsp granulated white sugar
2 tbsp cornflour
3 tsp unflavoured gelatin powder, softened in 3 tbsp water
50g The Kate Tin White Baking Chocolate Drops, melted
250ml whipping cream
For the white chocolate mousse, place the white chocolate and butter into a large bowl, and place, fine mesh sieve over top, then set aside. Heat the milk in a medium saucepan over medium heat to just below a simmer. In a separate bowl, whisk the egg yolks, sugar, and cornstarch together. Pour the hot milk into the egg mixture gradually, whisking constantly. Return the liquid to the saucepan and continue to whisk over medium heat until a glossy and thickened custard is created, about 4 minutes. Remove the pan from the heat and stir in the softened gelatin. Pour the custard mixture into the fine mesh sieve and strain over the white chocolate and butter. Whisk together until the chocolate and butter have melted completely into the custard. Cool to room temperature.
Remove the chilled pastry from the fridge and roll out on a lightly floured work surface, until 2-3mm thick. Grease a 30cm perforated tart ring with butter. Line the tart case with the pastry; start by pressing the ring into the rolled out pastry to make the base. Cut 2-3 long strips of pastry to wrap around the outside. Place the lined tart onto a perforated silicone mat and refrigerate for at least 30 minutes.
Preheat the oven to 160 degrees celsius and bake the tart shell for about 15 minutes or until golden. Once baked, set aside to cool. Brush the tart case with the melted chocolate.
Whip the cream to stiff peak stage then gently fold into the cooled white chocolate mixture. Spoon the cooled cherry cabernet compote into the tart case then top with half of the mousse. Place the rest of the mousse into a piping bag with a star nozzle and pipe rosettes onto the top of the tart. Refrigerate to set. Decorate with white chocolate curls and gold leaf, if desired. Serve with 2018 La Motte Cabernet Sauvignon.