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Mango and papaya mascarpone tarts
Mango and papaya mascarpone tarts
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Prep Time:
40 minutes
Cook Time:
8 minutes
Total Time:
48 minutes
Ingredients:
  • 3 sheets sweet puff pastry, thawed in the fridge
  • 1 mango
  • 1/2 red papaya
  • 24.00 gm icing sugar, plus extra, to serve
  • 200g mascarpone
  • Zest and juice of 1 lime
Instructions:
  • Preheat the oven to 220°C. Cut 24 rounds from the pastry sheets using a 7cm pastry cutter. Make a cut from the edge to the center of each round with a sharp knife. Shape each round into a loose cone, then press them into two 12-hole, 4.5cm round tart tin trays (2cm deep). Place a small piece of scrunched-up foil in each hole, bake for 8 minutes until golden and puffed. Allow them to cool, remove the foil, and take the tarts out of the pans.
  • Peel and slice mangoes thinly, removing the cheeks. Next, peel and seed the papaya, then also slice thinly.
  • Combine icing sugar, mascarpone, lime rind, and juice in a bowl and whisk until thick. Fill cooled tart shells with teaspoonfuls of mascarpone mixture. Garnish each tart with slices of mango or papaya and dust with extra icing sugar before serving.

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