Go Back
–+ servings
A close up shot of one of the sangria tartlets on a small wire rack

Sangria Tartlets

by 12 Kitchens
Who doesn't love a good sangria with your meal on an outdoor patio during summer? Well, now you can have that same experience but in a refreshing dessert! These sangria tartlets consist of orange tart shells filled with orange curd and topped with a red wine berry mousse for a fabulous sangria dessert.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Category Pies & Tarts
Difficulty Challenging
Servings 20 Tartlets
Calories 142 kcal

Equipment

  • Stand or hand mixer
  • Mini muffin/cupcake tin
  • Rolling Pin

Ingredients
 
 

Orange Tart Dough (if not using store bought pie dough)

  • 1 Stick Butter, unsalted
  • 57 g Powdered sugar
  • 226 g All purpose flour
  • 1 ea Orange zest
  • 1 pinch Kosher salt
  • 1 ea Whole egg
  • 1 ea Egg yolk

Orange Curd

  • 40 g Orange juice about 1 orange
  • 1 ea Orange zest
  • 1 Tbs Lemon juice
  • 20 g Granulated sugar
  • 1 ea Egg yolks
  • 1 ea Whole eggs
  • 2 Tbs Butter, unsalted

Berry Red Wine Mousse

  • 250 g Red wine Cabernet, Zinfandel, Syrah
  • 50 g Granulated sugar
  • 125 g Berries fresh or frozen of your choice. Plus extra for garnish.
  • 1 Packet Powdered gelatin (or 2 sheets)
  • 250 g Heavy cream

Instructions
 

To prepare the orange tart dough

  • Skip this section if using store bought pie dough.
  • Combine the dry ingredients with cubed butter and zest in a bowl and cream with your hand or stand mixer on low until small, half-pea sized butter chunks remain. DO NOT allow a dough to form at this stage.
  • Add the egg and yolks, and paddle until a dough forms. 
  • Allow to rest in the fridge for 30 minutes.
  • Roll out the tart dough to about a 1/4 inch thick. Cut circles larger than the bottom of your muffin tin and shape over. Dock (or poke small holes) in the bottom and place in the freezer for about an hour. Preheat the oven to 350°F
  • Once frozen bake for 12-15 minutes or until lightly golden brown rotating halfway through baking.

To prepare the orange curd

  • Whisk together the juices, zest, eggs, and sugar and cook over a double until thickened.
  • Remove from the double boiler and whisk in the butter until smooth. Set aside in the fridge.

To prepare the berry red wine mousse

  • Combine the red wine and sugar in a pot and reduce to 125g of liquid. If you over-reduce, compensate with either more wine or berry puree.
  • Blend with the berries. Reserve 35g in a small bowl and cool in the fridge until cold. Keep the remaining portion at room temperature.
  • With the cold, reserved berry wine mixture, whisk in the powdered gelatin, and set aside until firm. In the meantime, whip the cream to soft peaks.
  • Melt the bloomed gelatin/berry wine mixture and whisk into the room temperature red wine/puree mixture.
  • Working quickly using a whisk, whip in one-third of the whipped cream two-thirds of the way. Repeat with the next third. Switch to a spatula and fold in the final third until fully incorporated. Allow to set in the fridge for 30 minutes.

To Fill and Finish the Sangria Tartlets

  • Partly fill the tart shells with the orange curd followed by a scoop of mousse.
  • Decorate with orange slices and/or fresh berries.

Nutrition

Calories: 142kcalCarbohydrates: 15gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 28mgSodium: 51mgPotassium: 35mgFiber: 0.4gSugar: 4gVitamin A: 332IUVitamin C: 2mgCalcium: 12mgIron: 1mg
Keyword Challenging Recipe, Citrus desserts, Classic twist, Fruity dessert, Refreshing bakes, Summer Baking
Tried this recipe?Mention @12kitchens or tag #12kitchensbaker!