Mango Mascarpone Tart

Mango Mascarpone Tart

A refined Mango Mascarpone Tart showcasing the rich sweetness of Mango MONIN Syrup, balanced with creamy mascarpone and fresh mango. Designed for cafés, hotels, and bakeries aiming to add a premium, fruit-forward dessert to their menu.

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.

Preparation

  1. For the Tart Shell
  2. Cream butter and icing sugar until smooth
  3. Add almond powder, salt, and egg, mix to combine
  4. Fold in flour just until dough comes together
  5. Wrap and chill for 1 hour
  6. Roll out, line tart ring, and dock with fork
  7. Bake blind at 170°C for 12–15 minutes until golden, Cool
  8. For the Mascarpone Cream Filling
  9. Whip cream with Vanilla Bean Paste and MONIN Mango Fruit Mix until soft peaks
  10. Fold into mascarpone with mango purée until smooth and fluffy
  11. Fill cooled tart shell and level the top
  12. Chill for at least 2 hours

French company