Guys......like - if things couldn't get better, they just did.
My Bachelorette Tart!
Aka - a chocolate lindt truffle tart with wine infused strawberry roses.
A girls dream in itself.
Aside from a boat load of money and a hot dude.
Which I have yet to accomplish.
Yes - here you have it.
This is one of the most decadent tarts.
It begins with chocolate, hangs with chocolate, talks to chocolate and ends with chocolate.
So that's why I thought the strawberries added a nice freshener. Especially soaked in wine!
Don't ask me why - I just did it.
A rose and wine just go together - which brings me to the bachelorette.
No, I am not a huge fan but many of my friends are! And the whole idea of this tart just fit perfectly.
Mainly because of the strawberries.
They are so super easy to make. I tried about 4 of them until I got it down.
You just have to use a sharp knife and slice around the rose starting at the bottom and work your way up the top.
Here is a tutorial I found!
So tell me....
...will you take this rose?
yield: 1 tart
prep time: 30 minutes
cook time: 15 minutes
cool time: fridge overnight or at least 8 hours
2 rows of oreos (about 24?)
½ stick of butter melted
18 dark chocolate lindt truffles (1 ½ of the small bags)
3 Tbs butter
Pinch of salt
3 Tbs any wine (I used Pinot Grig)
1 tsp vanilla extract
1/3 c sugar
½ c heavy cream
¼ c dark chocolate chips
1/8 c heavy cream
Strawberry Roses: http://ashandcrafts.com/strawberry-roses/
1 c your favorite wine (white will be prettier)
Preheat oven to 350 degrees and get your tart pan ready – used a rectangular one.
Microwave ½ stick of butter in microwave and let cool slightly.
In a food processor pulse the oreos until finely ground, then slowly drizzle in the butter pulsing until crust in well combined.
Press into the bottom of the tart pan and slowly work your way up the sides, this is very time consuming – bake for 10 minutes until puffy. Take out and let cool but keep the oven on.
For the Filling, over low heat in a saucepan combine the truffles butter, salt wine and vanilla.
Let melt completely, turn off heat – filling should barely be warm.
Whisk in the egg, sugar and heavy cream and you are ready!
Wrap the bottom of the tart with foil – the butter will leak out (it accidentally happened to me)
Place the tart on the oven rack and fill with your filling until just reaching the top, you may have just a little filling left over.
Bake for 20 minutes or so until edges are slightly cooked and center is still wiggly.
Take out – let cool completely then refrigerate overnight.
When ready – make your strawberry roses, and place them in the wine to soak for 15 minutes.
Make your drizzle by microwaving the chocolate chips and heavy cream and whisking until smooth.
Push your tart out of the pan, if it is stuck – due to the butter cooling – place in the oven at 150 degrees for 10 minutes.
Drizzle the chocolate over your tart, place on your strawberries and ENJOY! You can also add almonds too but those were just last minute decorations.