LCBO Food and Drink Holiday 2015

movable bottom. Prick the bottom with a fork. Place the tart shell in the freezer for 20 min- utes or until firm. 4 Centre the rack in the oven and preheat to 350°F (180°C). 5 Line the whole interior of the pastry shell with foil and fill with baking beans or pie weights. Bake for 20 minutes or until the edges of the pastry are dry and set. Remove the beans and foil and continue baking another 20 min- utes. Remove from oven, transfer to a wire rack, and cool completely. 6 Chop the milk chocolate and bittersweet chocolate finely; place in a medium bowl. 7 Put the malt syrup into a 2-cup (250-mL) liquid measuring cup. Add enough whipping cream to total 1⅓ cups (330 mL) in all. 8 Pour the cream and syrup into a small saucepan and bring to a boil. Pour the hot cream over the chocolate and allow it to sit for 1 minute. Using a rubber spatula, gently stir the mixture from the centre outwards until the mixture is smooth. Try not to incorporate any air bubbles. 9 Immediately pour the mixture through a fine sieve, into the cooled tart shell. Allow the tart to set at room temperature, about 4 hours. (For a faster setting time, the tart can be placed in the fridge but it will lose its sheen.) 10  Just before serving, beat ½ cup (125 mL) whipping cream with sugar to taste and pipe a border around the edge of the tart. Alterna- tively, mound cream in centre of tart or serve with a dollop of cream on the side. Serves 10 WHAT TO SERVE Sandeman Late Bottled Vintage Port LCBO 195974 $16.95 This renowned fortified wine offers layers of raisin, dark berry fruit and chocolate tones that will resonate with the chocolate and malt elements in this dessert. The port’s weight and texture match the tart’s mouth- coating richness. Southbrook Framboise QC LCBO 341024, 375 mL $17.95 Chocolate and raspberries are a food marriage made in heaven! This locally produced framboise is one of our perennial favourites to pair with chocolate-based desserts. In this case, the rich and vibrant raspberry flavours will add a synergistic layer of berry flavour.

Imagination never tasted so good.

MALTED MI LK CHOCOLATE TART We all know someone for whom a special oc- casion meal is not complete without a finish of chocolate. In this tart, a combination of a good-quality milk chocolate with bittersweet chocolate to balance the sweetness comes to- gether in a smooth ganache-style filling. Look for barley malt syrup in the health food store. It adds a subtle and intriguing flavour dimen- sion that just may remind you of your favou- rite chocolate bar.

CHOCOLATE TART PASTRY 1¼ cups (310 mL) all-purpose flour ¼ cup plus 1 tbsp (75 mL) cocoa powder ½ cup (125 mL) unsalted butter, at room temperature ½ cup (125 mL) sugar 1 egg yolk 2 tbsp (30 mL) whipping cream MALTED MILK CHOCOLATE GANACHE 10 oz (300 g) milk chocolate 4 oz (125 g) bittersweet chocolate 2 tbsp (30 mL) barley malt syrup

Hops & Bolts India Pale Lager is a riveting beer that bolts together the best components of a lager and an ale to build an intriguing, malty, hopped-up brew. Unfiltered and constructed with five palate-pleasing hops, the result is a pithy brew with big hoppy aromas of tropical fruit, grapefruit and pine. Taste the citrus, piney flavours and be amazed at how they linger to a bready, malty finish with subtle tones of chocolate and nut.

Scant 1⅓ cups (330 mL) whipping cream ½ cup (125 mL) whipping cream, plus sugar to taste, for garnish 1 For the chocolate pastry, sift together the flour and cocoa powder and set aside. 2 In a mixer, using the paddle attachment, cream together the butter and sugar. Sepa- rately combine the egg yolk and whipping cream and add to the butter mixture, beating to combine. On low speed, add the reserved flour mixture and mix just until the dough comes together. Form into a flat disc, wrap in plastic wrap, and refrigerate for 2 hours. 3 On a lightly floured surface, roll the dough to fit a 9-inch (23-cm) fluted tart pan with re-

Available at select LCBO locations Must be legal drinking age.

FOOD & DRI NK HOLIDAY 2015 249 Concocted by the folks at Creemore Springs.