Torta al vino!

After you host a wine and cheese tasting party you're left with a lot of half-filled bottles and small pieces of cheese. Now, cheese is good for a long time and in any case, it's not hard to come up with delicious recipes that can use all those tiny pieces. But what do you do with 6 half bottles of wine, if you're only two and usually don't really drink very much? So, I'm looking for unusual recipes that involve the use of wine. Of course I use some wine to cook a few vegetables (and I'll use some for the meat I'm cooking on Christmas). But I'd love to use for desserts! I already made the apples with wine dish, so I want to try something different. So in the next few posts you'll see a few ways I found to use wine in desserts!
The first idea comes from a food blog event! Did you ever look at last month's 'Waiter there's something in my...' roundup? It was about 'topless tarts', and one of them was a wine tart, presented by Betsy at 'I was born a woman'. I had noticed that tart when I first found it on the roundup, and it just came back to my mind these 'winey' days. :) So, I tried it!

Torta al vino / Wine tart

I won't write the whole recipe because I basically followed Betsy's, and you can find hers here. My only modifications were: using 50 g of almonds instead of 25 g (I love almonds) in the crust, and using 100 ml milk + 2 tbsp ricotta cheese for the filling instead of 100 ml cream (to make it lighter and also because I had no cream :) ). Also, since I have no patience, I used the dough for the crust right away and didn't wait overnight. It came out well in any case. I served it with a touch of whipped cream mixed with sliced almonds, to recall the almonds in the crust.
It was really good! I was very happy of it. The crust was delicious and the filling was also very pleasant. I was thinking that if I make it again, I may boil the wine with cloves and a cinnamon stick before using it, to increase the spiciness of the filling. But.. it's really worth trying! It's very easy to make, too. Thanks a lot, Betsy! And thanks to Jeanne too, for organizing this great 'topless tart' event!