1997 Oso de Oro (The Golden Bear) – Chocolate Tart with Figs and Almonds

1997 Oso de Oro (The Golden Bear) – The golden dessert wine is a reserve bottling of the first wine made by Greg and Kara. It has notes of caramel, butterscotch and toasted hazelnuts and finishes with a bright acidic finish with hints of citrus.

Chocolate Tart with Figs and Almonds

1 unbaked tart shell pressed into 9 or 10″ tart pan
(can make or buy frozen pie dough)
¼ cup dried figs
¼ cup Oso de Oro
½ cup Whole raw almonds
2 eggs
4 egg yolks
8 oz bittersweet chocolate
¾ cup butter

Place dough into tart shell — prick bottom with fork — brush lightly with melted butter
Bake tart shell at 375 degrees for 10 minutes or until light brown

Slice figs — cover with Oso de Oro (soak for a minimum of 2 hours)

Toast almonds (on stove or in oven) to golden brown — chop in food processor

Combine eggs and yolks — beat with an electric mixer till very thick and fluffy (10 min)

Melt chocolate slowly with butter — cool slightly

Add chocolate to eggs — mix until completely combined

Fill tart shell with chocolate mixture top with figs and almonds.