Step-by-Step Recipe for a Wine-Infused Chocolate Tart

Fond of mulled wine and desserts? Then we have the perfect dessert recipe for you – a wine infused chocolate tart! This delicious dessert transforms the beloved winter drink into a sophisticated dessert that's perfect for any holiday gatherings or special occasions. The rich, buttery almond-infused pastry is the perfect cocoon for the delicious chocolate ganache infused with spiced mulled wine.

Mulled Wine Chocolate Tart

Ingredients:

For the Tart Shell:

• 2 ½ cups all-purpose flour
• 1 cup powdered sugar
• 1/3 cup almond flour (or meal)
• ½ tsp salt
• 200 gm unsalted butter, cold
• 1 large egg
• 2 tsp vanilla extract
• 1 tsp water

For the Mulled Wine:

• 2 cups fruity red wine
• 1 cinnamon stick
• 1/2 tsp ground ginger or knob of fresh ginger, peeled and chopped
• Peel of 1 orange
• 6-8 whole cloves
• 1-2 star anise, optional

Chocolate Mulled Wine Ganache Filling:

• 340 gm Cadbury Bournville 70% Dark Chocolate
• 3 tbsp unsalted butter, cubed, at room temperature

Instructions:

1. Fix a stand mixer or use a mixing bowl with a hand mixer. To the bowl, add the flour, sugar, almond flour, salt, and butter. Use the paddle attachment, and mix on low speed for about 5 minutes until you get a sandy feel.
2. Whisk the egg, water, and vanilla in another bowl and add it to the mixer, beating it on low-medium speed. Keep a close watch, the dough will form, and then you’ll notice big pieces. Switch off the mixer as soon as that happens.
3. Transfer the dough to a clean surface and knead in 2-3 strokes to mix in anything loose.
4. Wrap the ready dough in plastic wrap and chill at least 45 minutes.
5. Once amply chilled, roll out the dough to 1/8 inch thickness and line a 9-9.5" tart pan or 6 individual tart pans.
6. Freeze the tart shell or shells for 15 minutes before baking them.
7. Preheat the oven to 165°C, then bake for 20-25 minutes, until they are evenly brown. Remove from the oven and let them cool completely.
8. Next, make the mulled wine: Take a small saucepan and add the wine, cinnamon stick, ginger, orange peel, and cloves. Simmer this concoction on low heat for 20 minutes.
9. Let’s make the ganache next. For that, add the chopped chocolate to a medium-sized bowl.
10. Strain the mulled wine and measure out ¾ cup and pour it over the chocolate and butter. Stir towards the center of the bowl with a spatula create the ganache.
11. Tip the ganache into the baked tart crust. Let it sit at room temperature for 1 hour, then carefully move it into the refrigerator for 1 hour.
12. After 1 hour take out the wine-infused tart and let it simply sit at room temperature and then serve it at room temperature.

Tips and Tricks for Chocolate Mulled Wine Tart

• For the flakiest, most tender tart shell, keep all ingredients cold until the moment you use them. Consider chilling your flour and bowl beforehand. When mixing, stop as soon as the dough comes together - overmixing develops gluten and results in a tough crust.
• Cut the cold butter into small cubes before adding to the mixer for quicker results. If you don't have a mixer, you can use the traditional French method of "fraisage" – smearing small portions of dough across your work surface with the heel of your hand to create flaky layers.
• The tart dough actually improves with an overnight rest in the refrigerator. This relaxes the gluten, prevents shrinking during baking, and develops flavor. You can make it up to 3 days ahead or freeze it for up to a month, well-wrapped.
• To prevent the tart shell from puffing up during baking, dock the bottom with a fork after rolling it out. For extra protection against a soggy bottom, brush the inside of the baked shell with a thin layer of egg white while it's still hot from the oven.
• Choose a rich, fruity red wine like a Merlot, Zinfandel, or Shiraz that has notes that complement chocolate. Avoid anything too tannic or dry, as these flavors will intensify during reduction and could make your ganache bitter.
• If your ganache looks broken or grainy, warm it over a double boiler while whisking constantly. Alternatively, add 1-2 teaspoons of warm heavy cream and stir vigorously until smooth and shiny again.
• For an impressive presentation, dust the set tart with cocoa powder through a fine mesh sieve and garnish with candied orange peel that complements the mulled wine flavors. A small dollop of whipped cream flavored with a touch of cinnamon is also excellent.