Red Wine Tarts with Champagne Grapes | How to make Red Wine Tarts with Champagne Grapes

By Bhavita Singh  |  1st Mar 2016  |  
4.5 from 4 reviews Rate It!
  • Red Wine Tarts with Champagne Grapes, How to make Red Wine Tarts with Champagne Grapes
Red Wine Tarts with Champagne Grapesby Bhavita Singh
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Video for key ingredients

  • Homemade Short Crust Pastry

About Red Wine Tarts with Champagne Grapes Recipe

Luscious red wine tarts with marinated champagne tarts.

Red Wine Tarts with Champagne Grapes

Ingredients to make Red Wine Tarts with Champagne Grapes

  • For the Pastry
  • all purpose flour/ Maida- 200 grams + more for dusting
  • Unsalted butter- 100 grams (cut into small cubes and chilled)
  • sugar- 50 grams
  • eggs- 2
  • 1 egg (white only) to seal the crust
  • Cold water (only if required)
  • For the filling
  • Red wine- 600 ml
  • Vanilla bean- 1
  • Zest of one orange
  • cinnamon stick- 1
  • sugar- 100 grams
  • eggs- 3
  • Champagne grapes- 150 grams (optional)
  • Grape jam or jelly- 2-3 tbsp (optional)
  • Red wine- 2-3 tbsp (optional)

How to make Red Wine Tarts with Champagne Grapes

  1. Put flour in a medium to large bowl. Add the chilled butter and with the tips of your fingers rub the butter into the flour, till it resembles coarse sand (you don’t want the butter to be totally melted.
  2. Add the egg(s) and bring the dough together to form a ball (you can add a splash of cold water if it’s still too dry, I didn’t need to add any water).
  3. Don’t knead the dough too much; you don’t want the pastry to be tough, so as little handling and kneading as possible. Flatten the pastry into a disk; wrap in cling film and stick it in the fridge to chill for 30 minutes.
  4. To check if the dough is ready, press it lightly with your fingertips, it should leave an imprint but shouldn’t sink into the dough easily.
  5. Very lightly grease an 8-9 inch tart tin (with a removable bottom). You could use smaller tart tins, I used two 5 inch tins.
  6. Take the pastry out of the fridge and on a lightly floured surface knead just a little to bring it together. Roll out the dough on a lightly floured surface roughly 3 mm thickness
  7. Carefully lift the rolled out pastry and gently press it into the bottom and up the sides of the tart tin. Trim the edges and patch any cracks with the remaining dough. Place the crust in the fridge to chill for 20 minutes.
  8. Preheat the oven to 200C. Using a fork, prick all over the bottom of the crust, then place baking paper on top of the crust and fill it with baking weights or beans or rice (to prevent the crust from rising).
  9. Bake in the oven for 15 minutes, after that remove the baking paper and the baking weights and put the crust back in the oven for another 5 minutes or until it is a light golden brown colour.
  10. After 2-3 minutes, lightly brush the crust with egg white (to seal it in). This helps the liquid filling from seeping into the crust and making it soggy.
  11. For the filling, combine the wine, vanilla, cinnamon and orange zest in a pot and let it simmer till reduced by 2/3. Strain the liquid. I had about 200 ml of liquid after letting it simmer for about 20 minutes.
  12. Beat the eggs and sugar to combine, then stirring it constantly and vigorously, slowly pour in the liquid. Fill the crust with the wine custard and bake in a 200C preheated oven for 15- 20 minutes or until set.
  13. For the marinated grapes- lightly warm the jam till melted, add the wine and soak the grapes in it. Let it marinate for 10 minutes or so, then place on the tart and serve.

My Tip:

Use your judgment while adding the eggs. If using large eggs, you may need to add only one, two if they are smaller in size. You can also use one whole egg and one yolk and add the white only if required. The eggs I used were smallish so I ended up using both. So add one egg first, the yolk if more is required and the remaining white if still more is required. *Make sure the dough is chilled right before you roll it out. If it’s too hard, it’ll start breaking while rolling, if it’s too soft, it’ll be quite sticky. If using beans or rice instead of baking weights, it can stored and reused when you bake again.

Reviews for Red Wine Tarts with Champagne Grapes (4)

Anuja kotechaa year ago

Very interesting .... Will try soon...thnx in adv

Bindiya Sharma2 years ago

absolutely yum!

shalini chawla2 years ago


Sukhmani Bedi2 years ago