Mulled Wine Tart

DessertServes 6-8

A tried and tested recipe, this Mulled Wine Tart from the team at Harrogate based farm shop Fodder is the perfect festive dessert if you aren’t a fan of traditional Christmas Pudding. For more recipe inspiration visit


For the Gingerbread Base:

400g Lottie Shaw’s Gingerbread Biscuits

100g Longley Farm Salted Butter

Pinch of Salt


For the Chocolate Middle:

2 x 250g Mascarpone Pots

200g White Chocolate Bars

2 Tbsp Icing Sugar


For the Mulled Wine top:

400ml Red Wine

200ml Orange Juice

4 Gelatine Leaves

1 heaped Tablespoon Mulled Wine Spices

80g Caster Sugar

Pinch of Salt



  1. Add your gingerbread biscuits into a food processor, and blend until a uniform crumb texture
  2. Melt the butter in a microwave safe jug for two 30 second bursts, then add to the biscuit crumbs along with the salt and combine.
  3. Line a loose bottomed cake tin with parchment paper and grease with butter.
  4. Add your biscuit base and flatten our evenly, coming up the sides slightly. Place into the fridge to set for at least 10-15 minutes.
  5. To make the cheesecake centre, add the mascarpone and icing sugar into a mixing bowl and combine.
  6. Melt half the chocolate in a microwavable safe jug 3 for two second bursts.
  7. Finely chop the remaining 100g chocolate. Add both the melted and chopped chocolate into the mascarpone mix and use a whisk to combine the mixture before adding the mixture onto the chilled biscuit base. Pop back into the fridge to cool.
  8. To make the mulled wine layer, add all the ingredients into a saucepan expect the gelatine leaves. Set the heat to low/medium and boil off as much alcohol as possible (otherwise the gelatine won’t set)
  9. Reduce by at least a half, then add the gelatine leaves and stir until dissolved. Allow to cool until room temperature then pour over your cheesecake and pop back into the fridge overnight.
  10. Serve the next day with a little icing sugar on top.