No bake Mango Mascarpone Tart
When life gives you mangoes, you make this tart! A crisp biscuit crumb gives way to a nice bite of slightly tart mango, then the sweetness of mascarpone floods the palette. The jelly really makes this shine!
Equipment
- 1 saucepan small
- 1 Hand blender {optional}. Or use a ziploc alternatively
- 2-3 bowls
- 8" Tart tin loose bottom
- 1 balloon whisk
- 1 strainer
Ingredients
Tart base
- 160 g digestive biscuits
- 55 g clarified butter/ghee melted, cooled
Mascarpone filling
- 100 g Amul Fresh cream / 20% fat cream
- 1 tsp agar agar
- 30 g sugar {to taste}50g white chocolate chopped
- 1/4 tsp vanilla extract
- 100 g mascarpone
Mango Jelly
- 50 g mango puree strained
- 90 g water
- 20 g sugar to taste
- 1/2 tsp agar agar
- 200 g diced mango {reserve a few pieces for the garnish}
Instructions
Tart base 8”
- Place digestive biscuits in a processor and blend to a fine meal. Or crush the biscuits in a ziploc bag.
- Stir in melted clarified butter/ghee. Work up the sides of a tart tin, then press firmly to make the base.
- Place in the freezer for an hour while you make the filling. Once chilled and firm, gently loosen the edges of the chilled tart shell and return to the tin in the freezer.
Mascarpone filling
- Place the cream, sugar and agar agar in a saucepan and whisk until smooth. Simmer over very low heat for 3-4 minutes stirring often to activate the agar agar.{You can also do this in the microwave at 30 second intervals, reduced to 15 towards the end. Whisk well between each heating, just until the cream begins to thicken at the edges.}
- Pour this over the white chocolate and leave to stand until the chocolate melts. Add the vanilla and whisk until smooth.
- Whisk in the mascarpone just before you need to pour it in. Taste and adjust sweetness as desired.
Mango Jelly
- Add all the ingredients to a saucepan and simmer for 4-5 minutes. Strain and leave until cool but still pourable. The jelly will set at room temperature if left for an hour or two and can be reheated if required.
Assemble - See video
- Scatter the diced mango over the chilled tart base.
- Pour the mascarpone filling over the mangoes, leave a little space on top for the jelly. Leave the tart in the tin and place in the freezer for an hour, then remove to the fridge and leave to set overnight.
- Pour jelly over the set tart and place in freezer for 10 minutes for the jelly to set.
- Gently demold the tart and garnish with diced mango, fresh rose petals and mint.