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.
Note: + Cooling & chilling time
- 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
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.
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.
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.
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.
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.
Use an electric mixer to whisk the mascarpone and white chocolate mixture in a bowl until soft peaks form.
Spoon into the pastry case. Top with roasted grapes. Drizzle with any juices.
Serve with thyme sprigs.