TAMARILLO TARTS WITH HONEY & GINGER MASCARPONE
INGREDIENTS • 1 x 350g-500g packet pre-rolled, made-with-butter puff pastry • 200g butter, at room temperature • 200g caster sugar, plus extra to sprinkle • 3 large egg • 200g ground almonds • 80g flour • 6 tamarillos • 2 tablespoons honey, plus extra if desired • 1 teaspoon ground ginger, plus extra if desired • 150g mascarpone
METHOD Spray 6 individual 11cm tart moulds with oil. Cut 6 circles from the pastry sheets to line each mould. Refrigerate.
Preheat the oven to 160°C. Beat the butter and sugar until incorporated and slowly add the eggs, one at a time, while beating. Fold in the ground almonds and flour. This is the filling.
Immerse the tamarillos in boiling water for 10 seconds then plunge into cold water. Peel and cut into 5mm slices. Remove the tart moulds from the fridge and half fill each with the filling. Arrange the tamarillo slices on top and sprinkle with caster sugar.
Put the tarts on a baking tray and bake for 30 minutes until the base of each tart is golden (check by gently lifting each out of its mould).
While the tarts are baking, whisk the honey and ginger into the mascarpone. Taste and add more honey or ginger if desired. Serve the tarts warm, topped with a dollop of mascarpone. Serves 6