Pinot Tart

Featured by Three Paddles Wines in the Pinot Noir Wine Club.
Pinot Tart


This recipe by Chris Petersen from The Village Café in Martinborough has created a masterful Pinot Tart worth of any occasion. A delicious mixture of cinnamon and Pinot Noir make for an unforgettable dessert. Serve with ice cream and a glass of Three Paddles Pinot Noir.

Yield: 1 Tart
Prep Time: 55 Minutes
Cook Time: 40 Minutes


• 175g plain flour
• pinch of salt
• 100g butter, chilled
• 100g sugar
• 3 egg yolks
• 1 tsp. vanilla essence

• 2 tsp. cornflour
• 2 tsp. ground cinnamon
• 2 eggs
• 100g sugar
• 250ml Pinot Noir


To make the pastry, mix the flour and salt in a bowl. Cut in the chilled butter with a pastry cutter or with two butter knives. Rub the butter in with your fingers until the mixture resembles coarse breadcrumbs, then add the sugar and stir.

Combine the egg yolks and vanilla essence in a small bowl. Sprinkle this mixture over the butter-flour mixture, mix and form the dough into a ball. Knead and press the dough between your hands just enough to hold it together - do not over-knead. Wrap in cling film and chill in the fridge for 30 minutes. Preheat the oven to 375°F.

Remove the dough from the fridge and roll out into a 10in circle. Press into the 9in fluted tart dish and prick the base with a fork. Place baking paper over the pastry and fill the dish with dry or ceramic beans.

Bake in the preheated oven for 15-20 minutes. Remove the paper and beans and bake for another 5 minutes. Cool in the dish.

For the filling, combine the cornflour and cinnamon and mix well. Whisk the eggs and sugar gently in a bowl and add the cornflour mixture, keeping the frothing to a minimum.

Stir in the wine gently. Place the tart (still in its dish) on a baking tray and carefully pour the filling. Bake for 20-25 minutes in the preheated oven.

Remove from the oven and leave to cool for 10 minutes. Remove from the dish and allow to chill completely, preferably overnight. Serve with spiced ice cream and a glass of Pinot Noir.

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