Any inexpensive Muscat or Sauternes will do as well. Add apricots, and remove from heat. Let stand until cool, about 30 minutes. Line the bottom of a 9-inch spring form pan with parchment paper; grease bottom and sides of pan with olive oil. In the bowl of a stand mixer fitted with the paddle attachment, beat softened butter and oil at medium speed for 5 to 10 seconds. Add eggs, one at time, beating well after each addition. In a medium bowl, whisk together flour, baking powder, and salt.
Reduce mixer speed to low. Gradually add flour mixture to butter mixture alternately with wine mixture, beginning and ending with flour mixture, beating just until combined after each addition.
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Spread batter into prepared pan. Bake until golden brown and a wooden pick inserted in center comes out clean, about 30 minutes. Place the cream, milk and sugar in a pot and bring to the boil.
Pour the cream mixture over the chocolate and stir for about 5 minutes until the mixture becomes dark and glossy. Whisk the eggs together in a jug, stir into the chocolate mixture and pass through a chinois or your finest sieve. Pour the chocolate mixture into the pastry case.
Bake the filled tart in the oven for about 40 minutes, or until the tart has set around the outside but still has a slight wobble in the centre.
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Remove the tart from the oven and allow to cool for about 2 hours before cutting and serving. Serve with vanilla ice cream and fresh raspberries. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Baked Chocolate Tart.
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