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Cinnamon and mascarpone tart
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Wow your guests with a decadent mascarpone tart at your next afternoon tea.
Ingredients:
  • 125ml (1/2 cup) light red wine (such as pinot noir)
  • 55g (1/4 cup) caster sugar
  • 500g seedless red grapes, picked
  • 1 x 250g ctn mascarpone
  • 125ml (1/2 cup) thickened cream
  • 24.00 gm icing sugar mixture
  • 0.63 gm ground cinnamon
  • Ground cinnamon, extra, to dust
  • 200g (1 1/3 cups) plain flour
  • 125g chilled butter, cubed
  • 1 x 100g pkt hazelnut meal
  • 60ml (1/4 cup) chilled water
Instructions:
  • Create the hazelnut shortcrust by combining flour and butter in a food processor until it forms fine breadcrumbs. Mix in hazelnut meal and water until dough forms. Transfer to a floured surface and knead until smooth.
  • Roll out the dough on a floured surface to 4mm thick, then line a 10 x 34cm fluted tart tin with removable base. Trim any excess pastry and chill in the fridge for 15 minutes before baking.
  • Preheat the oven to 220°C. Line the pastry case with non-stick baking paper and fill with pastry weights, rice, or dried beans. Bake for 15 minutes, then remove the paper and weights. Bake for an additional 10-12 minutes until crispy.
  • In a saucepan over low heat, combine wine and sugar. Stir and cook for 5 minutes until sugar dissolves. Increase heat to high, bring to a boil, then add grapes and reduce heat to medium. Simmer for 2-3 minutes until heated through. Transfer grapes to a heatproof bowl. Increase heat to high, boil the syrup for 2 minutes until thickened. Pour syrup over grapes and let it cool for 30 minutes.
  • Whisk mascarpone, cream, icing sugar, and cinnamon until soft peaks form. Spread over pastry base. Top with grapes, drizzle syrup, and dust with extra cinnamon.

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