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Chocolate Marsala tart with muscatel raisins
Serves 8-12 Desserts and puddings
Ingredients
- 75g muscatel raisins
- 200ml Marsala
- 4tbsp soft brown sugar
- grated zest and juice 1 orange
- 1 cinnamon stick, lightly bashed
- 400ml single cream
- 200g very dark chocolate, chopped
- 2 eggs, lightly beaten
- 150ml whipping cream
For the biscuit base
- 75g unsalted butter
- 225g ginger nuts, crushed to crumbs
To serve
- cocoa powder
Method
Place the muscatel raisins, half the Marsala, half the sugar, 50ml orange juice, the cinnamon stick and all the grated zest in a bowl. Set aside to soak for 1 hour.
To make the biscuit case, melt the butter in a saucepan and stir in the biscuit crumbs until evenly coated. Press into the base and sides of the tart tin, using the back of a spoon to smooth the surface. Chill for 20 minutes.
Preheat the oven to 170C/ 325F/Gas 3. Place the cream, remaining Marsala, sugar and orange juice a saucepan and heat gently until boiling. Remove from the heat and stir in the chocolate until melted. Cool slightly, then gradually beat in the eggs until the mixture is smooth. Pour the mixture into the tart case and bake for 30 minutes until just set but still a little wobbly in the centre. Set aside to cool and then refrigerate for 1 hour.
Meanwhile, place the muscatel raisin mixture in a small saucepan and bring to the boil. Simmer for 10 minutes until syrupy. Allow to cool. Remove the raisins, reserving the syrup.
Whip the cream with 1 tbsp of the cooled raisin syrup until firm and spoon onto the centre of the tart. Place the raisins and the remaining sauce around the edges and dust with cocoa powder. Serve the tart cut into wedges.
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