Grape and Mascarpone Tart Recipe

Grapes roasted with thyme and honey on a bed of creamy mascarpone and crushed biscuits.



Prep Time

1hr (includes time to chill ingredients)

Cooking Time

20 minutes



Recipe Ingredients

  • 500g Freshline Red or White Seedless Grapes
  • 200g SPAR coconut biscuits, crushed
  • 200g SPAR butter, melted
  • 3 tablespoons SPAR honey
  • 4 sprigs Freshline thyme
  • 500g SPAR mascarpone, room temperature
  • ½ cup cream, whipped
  • 1 teaspoon vanilla essence
  • 1 Freshline lemon, zest only

Recipe Method

  1. Pre-heat the oven to 180 c.
  2. In a bowl mix together the biscuits and butter.
  3. Press into a tart dish ensuring the biscuit mixture is firmly packed in. Set aside in the fridge for 15 minutes.
  4. Place the grapes and thyme on a baking tray and drizzle with honey. 
  5. Bake in the oven for 15 to 20 minutes until grape skins start to burst. Take out the oven and set aside to cool.
  6. In a large bowl mix together the mascarpone, vanilla and lemon zest with an electric beater. Beat on medium until light and fluffy.
  7. Fold in the whipped cream and spoon mascarpone mixture into the biscuit tart shell and spread out
  8. Refrigerate for 30 minutes.
  9. Place the roasted grapes on top of the mascarpone filling and spoon the syrup over the grapes. 
  10. Finish off with another drizzle of honey and fresh thyme leaves. 

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