Gluten-free peach chocolate mascarpone tart recipe from South African Stone Fruit
This chocolate mascarpone tart can be topped with peaches or plums.
Peachy chocolate mascarpone tart
- 4 South African peaches or nectarines, pitted and sliced
- 4 tbsp caster sugar
- 125 g butter
- 250 g gluten-free digestive biscuits, crushed
- 2 tbsp cocoa powder
- 250 g mascarpone cheese
- 1 tsp vanilla extract
- 200 ml double cream
- chocolate shards or grated chocolate, for sprinkling
Put half the peaches or nectarines into a saucepan with 2 tbsp caster sugar and 100ml (31⁄2fl oz) water. Simmer gently for 4-5 minutes, then purée in a blender to make the fruit sauce. Set aside to cool.
Melt the butter over a low heat in a large saucepan. Stir in the biscuit crumbs and cocoa powder thoroughly. Tip into a 22cm (9in) flan dish and press over the base and up the sides firmly. Chill in the freezer for 25-30 minutes.
Beat the mascarpone cheese in a mixing bowl with a wooden spoon until smooth. Add the vanilla extract and remaining caster sugar, then add the double cream and whip together to give a smooth, thick mixture.
Pile the cream mixture into the flan case. Drizzle with the cooled fruit sauce, then arrange the remaining peach or nectarine slices on top. Finish off with chocolate shards or grated chocolate. Keep chilled until ready to serve.