Recipe Edition: Michael’s Famous Mulled Wine Tart



Crust Ingredients

  • 1 1/2 Cup Flour
  • 1 Tablespoon Sugar
  • 1/8 Teaspoon Salt
  • 1/2 Cup Unsalted Butter
  • 3-4 Tablespoons Cold Water

Crust Preparation

  1. Put flour, sugar, and salt in food processor.
  2. Add chunks of cold butter and pulse until mealy.
  3. Add cold water 1 tablespoon at a time and pulse after each tablespoon until dough holds together.
  4. Chill dough for 20 minutes, roll out to 1/8” thickness and fit into a 9” tart pan. Prick bottom of the crust and freeze for 30 minutes.
  5. Cover crust with foil, add pie weights, bake at 425 degrees for 15 minutes and an addition 5 minutes uncovered. Allow to cool before filling.

Filling Ingredients

  • 2 Cups Burgundy Wine
  • 1/2 Orange Slice
  • 2 Cinnamon Sticks
  • 3 Whole Cloves
  • 3 Whole Allspice Berries
  • 2″ Strip of Lemon Peel
  • 2 Tablespoons Unsalted Butter
  • 2/3 Cups Sugar
  • 2 1/2 Tablespoons Cornstarch
  • 1 Cup Heavy Cream
  • 2 Tablespoons Confectioner’s Sugar
  • 1/2 Teaspoon Vanilla extract

Filling Preparation

  1. Place wine, orange slices, cinnamon, cloves, allspice, and lemon in sauce pan. Heat till hot  – do not boil. Remove from heat, cover and let sit 1 hour. Strain and reheat.
  2. Melt butter, whisk in sugarand cornstarch. Remove from heat and add a small amount of wine mixture to form a paste. Return to heat, pour in the rest of the wine, heat until mixture thickens. Pour into tart shell and let sit for 20 minutes at room temp, then refrigerate.
  3. Before service, whip together heavy cream, confectioner’s sugar and vanilla extract until fluffy.
  4. Top tart with whipped cream. Garnish center with red grapes and cinnamon sticks.
  5. Slice, share, and enjoy!





Michael Maxwell – Partner, Blue Orbit Restaurant Consulting

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