Recipe

Mango And Mascarpone Cheesetart Recipe

Add Step-by-Step Photos	Mansibshah / All my dishes 2 years, 2 months ago After visiting a lot of dessert cafes and seeing their beautiful and delicious line-up of delicacies, I was tempted to try one myself too. The obvious choice would have been a Fruit Tart, but then I realized that there's just one favourite fruit for ... More Prep:15m Cook:20m Servings:8	Mansibshah
	mango tart mascarpone dessert fruit tart mango and cheese

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Ingredients

Crust

2 cups all-purpose flour

1/4 tsp salt

3/4 cup unsalted butter at room temp

3/4 cup white sugar

1 egg

1 tsp vanilla essence

Filling

1 package mascarpone cheese (or light cream cheese)

sugar - to taste if needed

1 cup mango puree

2 fresh mangoes - cut into thin slices or pieces (canned mango slices will work too)

1 tsp cardamom powder (optional)

5-6 saffron strands

Directions

You can buy the ready-made pie crust from the market, or even use the small mini-tart foil containers to make your work easier. Below you'll find a recipe that I used for my crust.

In a medium bowl, combine flour and salt. In another bowl, blend butter and sugar until creamy.

Add egg and vanilla essence and beat well. Add flour mixture slowly and blend just until mixed.

Do not beat too much; this has to be thicker than a cake mix.

Roll the dough into a disk using a rolling pin and some oil and flour, into a small disk the size of a cake.

Now cover and refrigerate for a little over an hour.

Preheat oven to 350° F. remove the dough from the fridge and place on a lightly-dusted pizza pan. Pizza pan has no edges, hence it is easier to remove the crust after it is baked. You can use a regular tart or pie shell if you are comfortable with those.

Bake for 15-20 minutes until golden. Allow the crust to cool down to room temperature. (Crust can be made a day in advance also and kept.)

Combine the mango puree and the mascarpone cheese and whisk until smooth.

Add the sugar, cardamom powder and saffron, then mix well and spread the mixture on the cooled crust.

Arrange the mango slices on the top. Freeze it again, and transfer from the freezer to the refrigerator an hour before serving.

Cut the tart into small triangular pieces. You can garnish each serving with whip cream and raspberries or cherries if you want.

Tip: The saffron and cardamon added a subtle flavor that went well with the mango. You can omit it from the recipe if you want, but I'd urge you to give it a try!

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