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Baked vincotto tartlet with slow roasted grapes and mascarpone cream
INGREDIENTS
| 200gm | Mascarpone |
| 140gm | Icing sugar |
| 350ml | Cream |
| 70ml | Vincotto |
| 125gm | Caster sugar |
| ½ | Lemon zest |
| 3 | Eggs |
| 2 | Yolks |
| 800ml | Grape juice |
| 600gm | Seedless red grapes |
| 250gm | Plain flour |
| 70gm | Butter |
| 50ml | Milk |
| 125gm | Blackcurrent jam |
METHOD
- Combine sweet pastry (250gm flour, 90gm icing sugar, 70gm butter, 2 yolks, 50mls milk). While resting, slow roast grapes for extra flavour and presentation.
- Reduce grape juice from 800mls to 160mls.
- Mix tart filling in a separate bowl (250ml cream, 125gm caster sugar, zest, 3 eggs, 40ml vincotto and 1/2 of grape reduction). Set aside.
- Roll out pastry and rest for second time.
- Prepare cream mix (Mix 200gm mascarpone, 100ml cream, 50gm icing sugar and 30ml vincotto). Set aside.
- Blind bake pastry for 5 mins and again without baking beads for 5mins on 180′C. Once cool, egg wash and bake a third time for another 2mins.
- Cool pastry and add tart filling. Bake for around 30mins at 130′C until just set and allow to cool.
- Mix remaining grape juice reduction and 40mls vincotto for sauce decoration.
- Spread mascarpone cream over cooled tart and cover with grapes. Brush with melted blackcurrent jam.
- Serve with grape sauce.
Enjoy!
