New Idea

Ginger Mango Tart

Serves 8-10, Prep 45 mins


250g packet gingernut

biscuits, broken 100g unsalted butter, melted 1 large mango

Fresh passionfru­it pulp,

to decorate


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.

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