Chocolate and Mascarpone Fruit Tart

10 Aug 2022

Chocolate and Mascarpone Fruit Tart

40 Minutes | easy | Serves 8

This tart uses a simple pastry hack to make a quick chocolate pastry base (you could also use a ready made tart case), which is topped with sweetened mascarpone cheese and a mountain of fresh fruits. Just mix up the fruits according to your tastes. A fig and honey version would also be delicious, as would stewed and spiced dried fruits for a winter variation.

Ingredients

  • 1 x 500g pack sweet shortcrust pastry
  • 4 tablespoons cocoa powder
  • 250g mascarpone
  • 1 teaspoon icing sugar
  • Handfulcherries
  • Handful blueberries
  • 2 kiwis
  • 1 nectarine
  • 1 plum
  • 1 tablespoon runny honey

Directions

1.

Dice pastry

Dice pastry into chunks and combine with the cocoa powder in a food processor. Pulse until you have a marbled effect (it’s important not to blend it too much).

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2.

Bring the dough together

Bring the dough together, roll it out, transfer to a pie dish and chill for 30 minutes.

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3.

Light two gas burners

Light two gas burners on the Jupiter Outback BBQ and set the heat to medium high - you are looking for a temperature of 180C.

Line the pastry with baking paper and weigh down with rice or baking beans.

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4.

Blind bake in the BBQ

Blind bake in the BBQ, with the lid closed, for 15 minutes, then remove the paper and bake for a further 15 minutes, until really well baked. Leave to cool completely.

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5.

Combine the icing sugar

Combine the icing sugar and mascarpone and mix well.

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6.

Once the tart case is cool

Once the tart case is cool, top with the mascarpone and sliced fruits, and serve.

This pretty fruit tart can be adapted according to your tastes; add more cocoa powder to the marscapone for added chocolate flavour, mix up the fruits, or add a glaze of softened apricot jam, for a patisserie style sheen.

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.

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