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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.
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: You can substitute rosé wine for apple juice.
Prep time10 mins10 minutes, + Cooling & chilling time
+ Cooling & chilling time
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
2 tbs honey
4 thyme sprigs
200g white chocolate, chopped
1 cup (250ml) thickened cream
500g mascarpone
Description
Topped with roasted grapes, this mascarpone chocolate tart is a deliciously creamy dessert. Swap the rosé for apple juice to make it alcohol free.
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.
