Mascarpone chocolate tart with roasted grapes

Topped with roasted grapes, this mascarpone chocolate tart is a deliciously creamy dessert. Swap the rosé for apple juice to make it alcohol free.

Mascarpone chocolate tart topped with roasted grapes

Serves

8

Prep

10m

Note: + Cooling & chilling time

Cooking

25m

Ingredients

  • 1 1/4 cups (185g) plain flour
  • 1/3 cup (55g) icing sugar
  • 2 tbs cocoa powder
  • 125g butter, chilled, chopped
  • 1 Coles Australian Free Range Egg yolk
  • 2 tsp chilled water
  • 500g red grapes
  • 1/3 cup (80ml) rosé wine or apple juice
  • 2 tbs honey
  • 4 thyme sprigs
  • 200g white chocolate, chopped
  • 1 cup (250ml) thickened cream
  • 500g mascarpone

Method

STEP 1

Place the flour, icing sugar, cocoa powder and butter in a food processor and process until mixture resembles fine breadcrumbs. Add egg yolk and water and process until the dough just comes together. Turn onto a lightly floured surface and gently knead until smooth. Shape into a disc and cover with plastic wrap. Place in the fridge for 30 mins to rest.

STEP 2

Preheat oven to 200°C. Roll out the pastry on a lightly floured surface to a 3mm-thick disc. Line a 24cm (base measurement) fluted tart tin with removable base with pastry. Use a small sharp knife to trim the edge. Place in the fridge for 15 mins to rest.

STEP 3

Line the pastry with baking paper and fill with pastry weights or rice. Place on a baking tray. Bake for 10 mins. Remove the paper and weights or rice. Bake for a further 8-10 mins or until pastry is dry to the touch. Cool.

STEP 4

Meanwhile, line a rimmed baking tray with baking paper. Arrange grapes on the tray. Drizzle with the wine or apple juice and honey. Top with thyme sprigs. Roast for 15-20 mins or until the grapes begin to collapse. Transfer grapes and any tray juices to a heatproof bowl and place in the fridge to chill.

STEP 5

Combine the white chocolate and cream in a small saucepan over low heat. Cook, stirring, for 5 mins or until the chocolate melts and the mixture is smooth. Transfer to a heatproof bowl. Place in the fridge for 30 mins or until chilled completely.

STEP 6

Use an electric mixer to whisk the mascarpone and white chocolate mixture in a bowl until soft peaks form.

STEP 7

Spoon into the pastry case. Top with roasted grapes. Drizzle with any juices.

Serve with thyme sprigs.

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