Nov. 30, 2019

Red Wine, Dark Chocolate Tart

1.5 cup heavy cream

1 cup fruity red wine

2 eggs

2 tbsp cornflour

2 tsp ground cinnamon 

2 tbsp unsweetened cocoa + 1 to dust

1/2 cup granulated sugar

300 grs. Dark chocolate

300 gr. Vanilla shortcrust pastry

Pinch of salt


Preheat the oven to 300°F (180°C)

Roll out the pastry large enough  to line a tart pan or set in individuals molds. Chill for 15 minutes. Line the pastry with parchment paper, wax paper or any baking paper and fill with pastry weights or uncooked rice. Bake for 8 minutes, then remove paper and weights and bake for a further 5 minute until dry. Allow to cool slightly.

Place eggs and sugar in a bowl and sift in the corn flour, cinnamon, salt and cocoa. Gently whisk together until combined but not frothy. Add the wine and heavy cream, and stir well until combined. Pour into the tart case, then bake for 20 - 25 minutes until just set. Cool slightly.

Keep in the fridge until serve, dust the tart with unsweetened cocoa and decore with the rose and rosemary.