Light and simple mascarpone tart perfect to celebrate the best of Australian mangoes
Ingredients
200g butternut snaps
1/2 cup macadamia nuts
1/2 cup shredded coconut
100g Western Star Continental Unsalted Butter, melted
500g mascarpone cheese
1/2 cup thickened cream
1/2 cup icing sugar, sifted
Finely grated rind and juice (2-3 tablespoons) of 1 lime
2 mangoes, thinly sliced
1/4 cup passionfruit pulp (approx 2 passionfruit)
Method
Crush biscuits into medium-fine crumbs in a food processor, add macadamias and process until coarsely chopped. Stir in coconut and butter then firmly press into a 24cm loose based tart tin, to line the base and sides. Refrigerate 2-3 hours until set
Gently whisk mascarpone, cream, sugar, lime rind and juice in a large bowl until smooth and thick. Spoon into tart base, refrigerate until serving time
To serve, top tart with sliced mango and drizzle with passionfruit pulp and serve immediately
Tips & Hints
Fresh berries can be used if place of mango if desired.
