Chocolate Cabernet Sauvignon Tart Recipes
CABERNET SAUVIGNON CHOCOLATE CHIP COOKIES
I'm still on my grape seed flour kick and made these yummy Cabernet Cookies the other day which were "all gone" quite quickly. If you like the combination of red wine and chocolate, be sure to give these treats a try. Grape seed flour is full of antioxidants, fiber and protein and adds a nice flavor and texture to baked goods. I'm loving experimenting with it these days. One more super food to add to the repertoire. http://www.elanaspantry.com/cabernet-cookies/
Provided by Elanas Pantry
Categories Dessert
Time 12m
Yield 12 cookies, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- 1. Combine dry ingredients in a large bowl.
- 2. Stir together wet ingredients in a smaller bowl.
- 3. Mix wet ingredients into dry.
- 4. Form ½ inch balls and press onto a parchment lined baking sheet.
- 5. Bake at 350° for 7-10 minutes.
- 6. Cool and serve.
Nutrition Facts : Calories 190.2, Fat 18, SaturatedFat 4, Sodium 226.1, Carbohydrate 8.4, Fiber 1.6, Sugar 0.1, Protein 1.9
CHOCOLATE CABERNET SAUVIGNON TART
Received this recipe at the Christmas WIne Trail. It is to die for! How many times can chocolate burst into your mouth in a bit of a bubble, savored by every taste bud and then give a bit of a silken smooth refresher as an afterthought. This reipe does it and then some. Enjoy adopted and shared from the Quincy Cellars Winery cook time is refrigeration time
Provided by Chef1MOM-Connie
Categories Tarts
Time 4h20m
Yield 1 tart, 8-12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Place cookie crumbs in a bowl, pour melted butter over crumbs and mix to incorporate.
- Press cookie crumb mixture into the bottom of a springform pan.
- Bake crust for 10 min or until firm.
- Cool crust completely on wire rack.
- While crust is cooling, place bittersweet chocolate in medium bowl and set aside.
- In smallheavy saucepan, whisk together the cream, wine, sour cream and sugar.
- Cook cream mixture over medium heat, whisking constantly until sugar is dissolved and mixture begins to bubble around the edges.
- Pour hot cream over chopped chocolate and let mixture stand for 30 seconds to melt the chocolate.
- Gently whick til smooth.
- Scrape the filling into the cookie crust and spread evenly with a spatula.
- Refrigerate at least 4 hours.
- ENJOY.
Nutrition Facts : Calories 784.5, Fat 62.5, SaturatedFat 36.7, Cholesterol 85.4, Sodium 254, Carbohydrate 65.7, Fiber 10.3, Sugar 13.6, Protein 12
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