Chocolate & Raspberry Brownie Tart with Raspberry Coulis

Chocolate & Raspberry Brownie Tart Served at the 2016 Chocolate Wine Trail
Chocolate & Raspberry Brownie Tart
Served at the 2016 Chocolate Wine Trail

Best paired with Adam Puchta Vignoles

  • 7-8 ounces semi-sweet chocolate, chopped
  • 4 tablespoons butter (½ stick)
  • ½ cup brown sugar
  • ¼ cup heavy cream
  • 3 eggs
  • ¼ cup all-purpose flour
  • Raspberries (fresh or frozen)

Preheat the oven to 325°F. Place the chocolate, butter, sugar and cream in a medium saucepan and heat over low heat, stirring until chocolate is melted and smooth. Place the eggs and flour into a bowl and whisk until combined. Add the chocolate mixture to the flour and egg mixture, whisk until combined. Pour batter into lightly greased muffin pans and top each 1 raspberry. Bake for 8-10 minutes or until a toothpick comes out clean.

Makes a dozen; best served with a raspberry coulis.

 

Raspberry Coulis

  • 1 pound frozen raspberries, thawed and puréed
  • 2 ½ ounces sugar
  • 1 ounce corn syrup
  • ½ ounce lemon juice

Combined the raspberry purée with sugar, corn syrup and lemon juice. Serve either slightly warmed or cold.