Mango and papaya mascarpone tarts

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How to make Mango and papaya mascarpone tarts

  • Yield : 24
  • Prep Time : 0:40
  • Cook Time : 0:08
  • Total Time : 0:48

Ingredients

  • 3 sheets sweet puff pastry, thawed in the fridge
  • 1 mango
  • 1/2 red papaya
  • 2 tablespoons icing sugar, plus extra, to serve
  • 200g mascarpone
  • Zest and juice of 1 lime

Method

  • Step 1 Preheat oven to 220°C. Using a 7cm pastry cutter, cut 24 rounds from pastry sheets. Using a sharp knife, make a cut from the edge of each round into the centre. Working with 1 round at a time, shape into loose cone shapes then press into 2, 12-hole, 4.5cm round (2cm-deep) tart tin trays. Scrunch up a small piece of foil and place in each hole then bake for 8 minutes or until golden and puffed. Cool, discard foil and remove from pan.
  • Step 2 Cut cheeks from mangoes and peel. Peel and seed papaya then cut mango and papaya into very thin slices.
  • Step 3 Place icing sugar, mascarpone, lime rind and juice in a bowl. Using a whisk, beat until thick. Spoon teaspoonfuls of mascarpone mixture among cooled tart shells. Top each with a few slices of mango or papaya. Serve dusted with extra icing sugar, if desired.

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