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A delicious recipe that you must try at home.


  • Pastry

  • 85g caster sugar

  • 3 egg yolks

  • 1 tsp vanilla

  • 85g unsalted butter (room temp)

  • 175g plain flour

  • ½ tsp salt

  • Filling

  • 2 eggs

  • 85g caster sugar

  • 2tsp cornflour

  • 2tsp ground cinnamon

  • 225ml pinot noir


  • Pastry:

  • 1.

    Preheat oven to 190° with baking sheet in oven

  • 2.

    Put caster sugar, yolks, vanilla and butter in processer and whiz until smooth (30 seconds)

  • 3.

    Tip in flour and salt, pulse until mix binds in large clumps.

  • 4.

    Tip pastry onto work surface and shape into a ball. Do not need. Wrap in plastic and chill for 30 minutes until firm.

  • 5.

    Roll dough between plastic wrap to a wide enough circle to fit 23cm loose bottomed tart tin.

  • 6.

    Line tin, press pastry into flutes and trim excess. Chill shell for 15 minutes.

  • 7.

    Line pastry shell with greaseproof paper and fill with baking beans and bake on hot baking sheet for 15 minutes.

  • 8.

    Remove paper and beans and put back in oven for about 5 minutes until firm and dry.

  • 9.

    Lower oven temp to 180°.

  • Filling:

  • 1.

    Mix eggs with sugar, cornflour and cinnamon until just mixed. Try to avoid a froth forming. Stir in teh wine and pour filling into the pastry shell and bake for 20-30minutes until set.

  • 2.

    Cool in tin for 5 minutes, remove and cool completely.

  • 3.

    Dust with icing sugar and serve with crème fraiche.

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