Roasted Peach & Mascarpone Tart
Another simple dessert that looks and tastes fabulous. You can swap the fresh peaches for tinned, simply use less sugar when roasting. Wonderful as a large tart or small tartlets.
8 ripe yellow peaches, quartered (reserving 3 for topping)
1 tbls white sugar
1 tsp cinnamon
50mL Pukara Estate White Wine Liqueur Vinegar (plus extra for topping)
1 ready tart shell, or 24 small ready tart shells
1 tbls icing sugar
1 lemon, zested & juiced.
125mL double cream
1 tsp vanilla extract
Small bunch of mint leaves for decoration
Pre-heat oven to 200C. In a baking dish, place the quartered 5 peaches, drizzle over liqueur vinegar and sprinkle with sugar & cinnamon. Roast for 10 minutes or until soft and turning golden. Set aside to cool. Place peaches & sauce into a food processor & blend until smooth.
Blind bake tart shell to pastry instructions. In a large bowl whip cream until firm. In another smaller bowl whip mascarpone, lemon juice & zest, icing sugar, & vanilla.
Add the peach puree to mascarpone and blend well. Fold mascarpone & peach mixture into cream. Pour the mixture into the cooled pastry shell & refrigerate till firm.
Slice the remaining peaches thinly. Top the tart with the peach slices, evenly drizzle over a little more liqueur vinegar & garnish with mint leaf. Serve immediately.
(If using individual tart shells, simply skip the topped peaches.)