Red Wine Tartlet

Source - http://www.gourmantineblog.com/?p=2541

Ingredients

FOR THE SWEET PASTRY

200g plain flour

110g unsalted butter, chilled and cut in cubes

70 g sugar

1 egg, lightly beaten

FOR THE FILLING

600 ml red wine

1 cinnamon stick

½ vanilla bean

½ orange zest

3 eggs

90 g sugar

Instructions

Start by making the pastry, combine the butter with the flour, sugar in the food processor. Pulse it for about 15-30 seconds, until the mixture resembles bread crumbs.

Add the beaten egg and continue pulsing until the dough starts to stick together (another 30 seconds or so). Remove the dough from food processor onto a working surface and using the palm of your hands just press it together, do not knead. Wrap the dough in a cling film and put it to rest in a fridge for at least 30 minutes.

Heat the oven to 200C.

Once rested unwrap, give a little knead for it to stick together (as little as possible), then roll it to dime thin, measure circles for 6 tartlet bases (with removable bottoms) plus 1 cm plus for each and press it into a tart base, then place it into a fridge to rest for at least 20 minutes.

After that, prick the bottom of the tart with a fork.

Place a baking parchment on top of the pastry and fill the forms with beans or baking weights (this will prevent the pastry from rising and is call blind baking) and bake for 10 minutes.

After 15 minutes remove the baking parchment together with bean or baking weights and continue to bake for 5 more minutes.

To make the red wine custard, in a pot bring to simmer red wine with vanilla, cinnamon and orange zest and simmer till the liquid is reduced by 2/3, this will take about 15-25 minutes.

Strain the wine and bring back to simmer.

Beat the eggs with sugar, then stirring vigorously slowly pour in the wine mixture. Divide the mixture between the tartlet shells and bake in the oven for 25 minutes. Let cool down and serve! Enjoy!