For a dessert that promises to tantalise even the most stubborn of taste buds, give this honey gold mango tart a try.
1 x 220 g frozen ready to bake sweet pastry case
250 g mascarpone
1⁄2 cup thickened cream
2 Honey Gold Honey Gold Mangoes, diced or sliced
2 teaspoons unflavoured gelatine
3 tablespoons boiling water
2 teaspoons lime juice
1-2 kiwi fruit, sliced
1 tablespoon icing sugar
Sweet Shortcrust Pastry
1 1/2 cups plain flour
40 g fine white sugar
1 pinch of salt
90 g unsalted butter
1 egg yolk
Bake the pastry following instructions on pack. Allow to cool completely before using. In a bowl beat mascarpone, icing sugar with 11⁄2 Honey Gold Honey Gold Mangoes and add the cream. Soften gelatine in boiling water and stir through, adding the lime juice. Pour into the cooked pie shell and spread evenly, refrigerate until set and decorate with the remaining fruit.
Sweet shortcut pastry
Combine the ingredients in a food processor to form a soft but not sticky dough, adding a little water if too stiff. Turn onto a floured board and knead lightly. Form into a ball, wrap in plastic and refrigerate for 1 hour before using. Remove the dough from the refrigerator 5-6 minutes before rolling out, so it softens slightly. Roll out on baking paper dusted with flour to the size of the pan, carefully lift into the pan and trim the edges. Crimp around the edge with a fork. Prick over lightly and blind bake before using. To blind bake, line the uncooked pastry with a piece of baking paper and weight with beans, rice or pastry weights. Place into the oven at 180°C to cook for about 15 minutes until golden. Remove weights and paper and let cool.
This tart can be made from scratch or using a store-bought pastry case.