Pinotage Wine Tart
Makes enough for: 1 tart
Ingredients
- 3 eggs
- 100 g fructose
- 100 mls pinotage (or any red wine)
- fructose
- 15 g butter, cubed
Method
- Preheat the oven to 220° Celsius
- Beat the eggs and the fructose together until the fructose dissolves
- Add the wine and pour into a prepared pastry shell
- Bake for 20 minutes
- Remove from the oven and sprinkle the top with some fructose
- Dot the butter around the tart
- Return to the oven and bake for a further 15 minutes at 200° Celsius
- Serve lukewarm