Ginger Mango Tart
Serves 8-10, Prep 45 mins
250g packet gingernut
biscuits, broken 100g unsalted butter, melted 1 large mango
Fresh passionfruit pulp,
600ml tub thickened cream ¼ cup icing sugar mixture 2 tsps vanilla bean paste 250g tub mascarpone
1 Process biscuits in a food processor to form fine crumbs. Add butter. Process until combined. Press mixture over base and up the side of a 25cm round x 3½ cm deep loose-base flan tin (base measures 23cm). Refrigerate while preparing filling.
2 To make filling, beat cream, sugar and vanilla in a small bowl of an electric mixer until firm peaks form. Using a whisk, gently fold in mascarpone until just combined. Spoon into biscuit crust. Cover. Refrigerate for 4 hours, or overnight.
3 Cut away cheeks from mango, either side of stone. Peel mango.
Cut into thin slices.
4 Just before serving, transfer tart to a serving plate. Arrange mango over top. Drizzle with passionfruit pulp.