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Red Wine and Grape Tart

Red Wine and Grape Tart

Red Wine and Grape Tart
Red Wine and Grape Tart

Enjoy it with

Optima

2012

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  • Red Wine and Grape Tart

In the Vineyard

Created as a dish for celebrating the harvest season, this dessert is best enjoyed with a glass of red wine, preferably the Anthonij Rupert Optima. 

 

Total Time: 1hr
Prep 40 min
Cook 20min
Yield:  8 to 10 people
Level:  Intermediate

Ingredients

For the short-crust pastry

110 g butter

250 g flour

5ml salt

50ml water

 

For the cheese cake filling

250 g cream smooth cream cheese

250g icing sugar

Juice of two lemons and the lemon rind

 

For the tart filling
500 g red grapes

500ml red wine

3 gelatine leaves

1 cup castor sugar

Ingredients
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Method

For the Short crust pastry

Rub the butter into the sifted flour until the mixture resembles fine bread crumbs. Add water and flour and knead until mixture just comes together, you can do this in a food processor as well.

Wrap with cling film and let it rest for 30 minutes in the fridge.

After 30 minutes, roll the dough out with a rolling pin and press neatly into a flan/ quiche tin.

Put it back in the fridge and let rest for another 15 minutes.

Blind bake the shell for 20 minutes @ 180°C, and then allow to cool.

 

For the Cheesecake filling

In a small bowl or mixer, whisk cream cheese, icing sugar, lemon juice and rind until well combined. Set aside.

 

For the tart filling

In a small saucepan, combine the gelatine, sugar and wine. Heat the mixture until gelatine has dissolved, and then remove from the heat. Chill for about 15-20 minutes, until it starts to thicken a bit.

 

Assembly
After the crust is cooled, spread the layer of cream cheese and arrange grapes on top.  Pour slightly thickened jelly over grapes and chill until completely set.  Allow the tart to come to room temperature for a few minutes prior to serving.

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