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Mango Mascarpone Tart

Mango Mascarpone Tart

Ingredients

Tart Base,

78 GM Butter
150 GM Flour
48 GM Icing Sugar
18 GM Almond Powder
1/4 TSP Salt
35 GM Egg

Mascarpone Cream Filling,

100 GM Mascarpone
60 GM Cream
2 GM Vanilla Bean Paste
30 ML MONIN Mango Fruit Mix

Garnish

Fresh Mango as needed
10 ML MONIN Mango Syrup

Garnish

Slice fresh mango thinly. Arrange on top in rosette pattern or fan design Optional: Brush lightly with MONIN Mango Syrup.

Instructions

For the Tart Shell.

Cream butter and icing sugar until smooth
Add almond powder, salt, and egg, mix to combine
Fold in flour just until dough comes together
Wrap and chill for 1 hour
Roll out, line tart ring, and dock with fork
Bake blind at 170°C for 12–15 minutes until golden, Cool

For the Mascarpone Cream Filling.

Whip cream with Vanilla Bean Paste and MONIN Mango Fruit Mix until soft peaks
Fold into mascarpone with mango purée until smooth and fluffy
Fill cooled tart shell and level the top
Chill for at least 2 hours

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More Than 130 Flavours