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Chocolate Tart with Cherries in Red-Wine Syrup.  Add/Read Comments

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Chocolate Tart with Cherries in Red Wine Syrup
Sugar High Friday Entry
This Friday is a special Friday. It's A 'Sugar High Friday' Friday! The Spittoon entry this month is Chocolate Tart with Cherries in Red Wine Syrup, served with a rich and unctuous Australian Rutherglen Muscat.

Ingredients for the base:
  • 250g plain flour
  • 3 teaspoons caster sugar
  • 1/2 teaspoon grated lime rind
  • 126g unsalted butter
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • icing sugar to serve
Ingredients for the Filling:
  • 150g dark chocolate chopped
  • 150g milk chocolate
  • 150g unsalted butter
  • 3 eggs
  • 55g caster sugar
Chocolate Tart with Cherries in Red-Wine Syrup - another view
Chocolate Tart
Ingredients for the Cherries in Red-Wine Syrup:
  • 110g caster sugar
  • 250ml red wine (I used a cheapish claret)
  • 1 cinnamon stick
  • 1 strip orange rind
  • bag of cherries with stalks
Mix flour, sugar, lime rind, butter and a pinch of salt until mixture resembles coarse breadcrumbs. Add vanilla and egg and mix until it just comes together. Sharp into a flat disc and chill for 30 minutes.

Roll out pasty and line a lightly greased 23cm tart tin. Pick base with fork all over, refrigerate for 30 minutes. Line pastry with with baking paper and fill with baking beans. Bake at 200C for 10 minutes. Remove paper and beans, reduce heat to 180C and bake for another 10 minutes. Cool.

For the filling melt chocolate and butter over simmering water. Beat eggs and sugar until pale and creamy and fold into the melted chocolate off the heat. Mix until smooth. Poor chocolate into tart shell and bake at 180C for 20-25 minutes until filling is set and a skewer inserted in the centre comes out clean. Cool. Dust with Icing Sugar to serve.

Chocolate Tart with Cherries in Red Wine Syrup
Chocolate Tart - a closer view

The addition of the Cherries in Red-Wine Syrup added hugely to the tart - don't miss it out! (It tasted even better the following day once the flavours had time to meld.) Combine caster sugar, wine, cinnamon and orange rind in a saucepan and stir over low heat until sugar dissolves. Bring to the boil, add cherries, cover and simmer for 5 minutes. Uncover and simmer for another 5 minutes until liquid is syrupy. Remove cinnamon and orange rind and cool.

Note to self: You are using a fan oven you dolt! Adjust the temperature next time then the base wont be so biscuit-like and the filling won't overcook! Maybe it will even ensure the photgraphs are in focus.

Campbell's Rutherglen Muscat Label
Campbells Rutherglen Muscat Label

Wine Tasting Note:Campbells Rutherglen Muscat, NV, Rutherglen, Australia.
Available from Oddbins £7.99 Karin Vintners £8.18.

This is a delicious sweet stickie. Rose petal, toffee and chocolate flavours combine into a mouthfilling wine. It is perfect for chocolate desserts such as this one.
Scribblings Rating - 92/100
"This family-owned vineyard and winery uses the "solera" method of blending and maturing new and old wines over a period of years. (Some of the material used for blending is 70, 80, even 90 years old.) The solera, originally made famous by the Spanish and Portuguese, is a series of up to seven casks, each containing wine at successive stages of maturation. The result is a uniformity of quality, age and character that elevates the Campbells brand into a class of its own."

Add or Read Comments ADD A COMMENT (6)
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This entry Chocolate Tart with Cherries in Red-Wine Syrup. is under Wine Tasting Notes


Now that is a tart my husband would LOVE. Cherries? Chocolate? Yum...I think if he sees this I am going to be wrangled into making it sometime very soon. It looks gorgeous!

Thanks so much for joining in on SHF again this month!

Hi Andrew - I haven't told you that I'm a big fan of your gorgeous photographs, have I? I'm not mad about cherries, but your tart just makes me crave!

Jennifer - thanks, i have found another recipe that makes for a richer more googey filling that I preferred, i would stick to this recipes base though; that lime makes all the difference.

Keiko - and this from the webs most excellent food photographer. I am quite pleased with mine especially as they come form a camera phone. I am saving for a decent full digital slr...

here i am eating a nice salad for lunch cruising through all the sugar high friday entries and all i want to do is eat tarts, and now i want a glass of wine, too! it looks delicious ;)

i had to do an assignment at school and had to make some food from a different country.
I made this and was thrilled with the results i tried it and absolutely loved it 10 out of 10

Glad you liked it Iana. I had forgotton all about the recipe actually, until your comment, and as I enjoyed it so much I shall have to make it again!