Mascarpone chocolate tart with roasted grapes

Method

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. Step 6

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

7. Step 7

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