Mango & mascarpone tarts

Name: Mango & mascarpone tarts
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 150 g mascarpone; 150 g Greek-style natural yogurt; 1 tbsp clear honey; ½ tsp vanilla bean paste; 156 g pack 6 Cooks’ Ingredients Sweet Pastry Cases; 600 g pack Mango Fingers, thinly sliced; 3 passion fruit; handful Handful small mint leaves or larger leaves, chopped

An eminently classy end to a meal that is ready in just 15 minutes. They can also be prepared up to an hour or so in advance and chilled until you’re ready to serve. The durable 4L John Lewis Stainless Steel Nesting Mixing Bowl has a non-slip base to make mixing the filling for these tarts easier. For compact storage, it nests together with the smaller size, sold separately.

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Vegetarian

Serves6
CourseStarter
Prepare15 mins
Cook-
Total time15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

150g mascarpone
150g Greek-style natural yogurt
1 tbsp clear honey
½ tsp vanilla bean paste
156g pack 6 Cooks’ Ingredients Sweet Pastry Cases
600g pack Mango Fingers, thinly sliced
3 passion fruit
handful Handful small mint leaves or larger leaves, chopped

In a large bowl, mix together the mascarpone, yogurt, honey and vanilla bean paste. Divide equally among the pastry cases.
Top each with a few slices of mango and the pulp from half a passion fruit. Scatter with mint leaves and serve immediately.

Cook’s tip

Leftover mascarpone? This Italian soft cheese works wonders in both sweet and savoury dishes. Try adding a spoonful to tomatobased pasta sauces for a creamy finish, or ripple with lemon curd to serve with a slice of your favourite cake.

Typical values per serving when made using specific products in recipe