Simple ingredients are combined to give you an incredibly rich, flavorful and intense chocolate tart. This tart is perfect alongside a small glass of Late Harvest Zinfandel.

SERVING SIZE:8
COOK TIME: 2 Hours
DIFFICULTY: Easy

Ingredients
15 fortune cookies, fortune removed
6 tbsps unsalted butter
8 ozs bittersweet chocolate (not more than 65%) chopped + 1.5 oz set aside for the glaze
1 1/4 cups heavy whipping cream + 2 tablespoons for glaze
2 eggs, room temperature
1 tsp Zinfandel + 1 tbsp for the glaze
1/4 tsp Kosher salt
1 tsp corn syrup
Directions
Preheat your oven to 350.

Get out a 9 inch tart pan.

Make the crust:

In a food processor, finely grind up the fortune cookies. Add the butter adn pulse until well combined. Press into a 9 inch tart pan. Bake for 10 minutes. Remove from oven and allow to cool for 15-20 minutes.

Make the filling:

Place chopped 8oz of chocolate in a medium mixing bowl.

In a sauce pan, bring 1 1/4 cups of cream to a boil. Remove from heat and pour over the chocolate. Let it sit for 5 minutes. Then carefully whisk until completely melted and combined.

In a separate bowl, whisk together the eggs, 1 tsp of LHZin and salt. Whisk this into the chocolate until completely combined.

Pour the chocolate mixture into the tart shell and bake for 23-25 minutes. Remove from oven and let cool completely, about 1 hour.

Make the glaze:

Place the 1.5 oz of chopped chocolate in a small bowl.

In the microwave, boil the 2 tablepoons of cream (it should take no more than 30 seconds)

Pour the hot cream over the chocolate and whisk to combine. Add the 1 tablespoon of Zin and corn syrup, mixing until completely combined.

Pour this over the cooled tart. I use an offset spatula to spread it evenly over the entire tart. Let set for at least an hour.

This is extremely decadent, delicious and dangerous. Enjoy!

By Fritz Underground Winery
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