Peachy chocolate mascarpone tart
Use juicy South African peaches or nectarines to create this yummy tart – it’s simple and sensational!
Serves 10
Preparation: 15 minutes
Chilling: 30 minutes
4 South African peaches or nectarines, pitted and sliced
4tbsp caster sugar
125g butter
250g digestive biscuits, crushed
2tbsp cocoa powder
250g pot mascarpone cheese
1tsp vanilla extract
200ml double cream
Chocolate shards or grated chocolate, for sprinkling
Method
Put half the peaches or nectarines into a saucepan with 2tbsp caster sugar and 100ml water. Simmer gently for 4-5 minutes, then puree 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 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.
Cook’s tip: Another time make the tart with South African plums.
