Red Wine and Chocolate Tart

Red Wine and Chocolate Tart


  • 1 sheet shop-bought pre-rolled sweet shortcrust pastry
  • 2 eggs
  • ½ cup caster sugar
  • 2 teaspoons cornflour
  • 2 tablespoons cocoa, plus extra for dusting
  • pinch of salt
  • ⅔ cup red wine (a fruity variety like merlot works best)
  • 1 cup cream

The mousse-like texture and definite hint of red wine make this tart the perfect decadent dinner party dessert

  1. Heat oven to 180°C. Grease and line a 20-23cm tart tin with baking paper. Lay pastry sheet across base of tin and press up the sides to make a shell about 3cm tall. Cover tart base with baking paper and place ceramic baking beans or similar in the tin. Place in oven and bake for 10 minutes until pastry shell starts to cook, then carefully remove the beans and baking paper layer and place tart tin back in the oven for another five minutes to seal the pastry. Take tart base out of the oven and allow to cool for 10 minutes
  2. Meanwhile, whisk together the eggs and sugar, then sift over the cornflour, cocoa and salt and whisk in. Add the red wine and cream and gently whisk to combine. Pour the chocolate red wine mixture into the tart shell, carefully – don’t let it go above the top line of the crust
  3. Carefully place the filled tart back into the oven and bake for 35-40 minutes until just set and the pastry is golden at the edges. Once cooled, dust with cocoa powder and serve with whipped cream
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