A creamy and sweet mascarpone tart with a hint of cinnamon and mango puree swirls in a sweet pastry crust
Hey, it’s the weekend again! It seems to come around more quickly when you work weekends! My weekend is in the middle of week, that came and went by at lightning speed of course! I did spend my two days off baking though, so it wasn’t wasted. This Mango Mascarpone tart was baked a couple weeks back though, this is just the first chance I’ve had to post it up.
I made this tart because I had some mascarpone left over from a cheesecake and I had a mango that needed using up, so I got to thinking what I could bake with them and this is what I came up with. However, by the time I got around to baking it the mascarpone was past it’s use by date and the mango had gone way too soft. So I went out and bought a mango and more mascarpone, which kind of defied the whole reason I was making it in the first place but once I get a bake in my head I have to make it! And I’m glad I followed through with this tart, because it was absolutely delicious. The creamy mascarpone combined with the sweet and tropical tasting mango is just a match made in heaven.
I put a little cinnamon in the mascarpone too and I know what you’re thinking “oh there goes Michelle with her cinnamon obsession again!” and you’d be half right, but the cinnamon is really an amazing addition (I always say that, I know, but it always is!) it really compliments the mango. Try it and you’ll see what I mean, it just wouldn’t be as good without the cinnamon. The pastry is one of my favourite sweet pastry recipes, I use an egg for the liquid because I love the richness it gives the pastry and it gives it a nice, non soggy, softness that I really like. If you prefer a crunch to your pastry (sometimes I do too) or you have an egg allergy, I’ll put a note in the recipe on how to swap out the egg.
This tart went down very well in my house, my usual taste testers (my mum’s work colleagues) didn’t get a look in on this one, my mum and I polished the whole thing off ourselves! What it made me realise is I really don’t bake with mascarpone or mango enough, so don’t be surprised if you see an increase of these ingredients in my recipes because I plan to do some experimenting with them! Although I’ll have to be a bit more careful with the mango in the future, I almost lost a pinky finger slicing up this mango!
This is a nice and easy dessert to put together too. You’ll need to bake the pastry of course, but the rest doesn’t need any baking. The hardest part, as always, is the waiting time for it to chill and set. I’m not a patient person, waiting to dig in is always the hardest part! It’s just a matter of whipping the ingredients together, pouring it into the case, swirling the mango in and putting it in the fridge – easy! The filling is quite liquidy and like me you might be worried it won’t hold when cut, but it’ll surprise you – I was sure I’d messed this up when I put it in the fridge, I didn’t think it would set enough, but I was wrong! Thanks for that one science!
I’m gonna be bringing this delicious tart along to Fiesta Friday this week and hopefully bring a little mango sunshine to the part goers since most of us are still braving nasty winter weather! Nothing like a party to brighten up the day too! Especially with our awesome co hosts – Tina and JuJu
I’m just going to apologise in advance if I’m a little distracted and absent over the next couple of weeks- my mum is having a big operation today and while it’s not a risky surgery in itself it is very, very long (which is always scary) and the recovery time is going to be very long and painful. So I’ll be helping her out a fair bit and generally be fretting like the anxious person I am! Of course, maybe the opposite will happen and I’ll be blogging more as a distraction – I guess only time will tell. In the mean time though, any positive vibes and thoughts for my mum would be greatly appreciated!
I’ll always be around on Instagram and such though, and I’d love to see what you guys are up to on social media, You can find me on Twitter,Instagram,Pinterest and Facebook.
Mango Mascarpone Tart
Creamy mascarpone tart with a hint of cinnamon and swirled with mango puree, in a sweet pastry case
- 200g plain flour (all purpose)
- 2 tbsp icing sugar (confectioners/powdered)
- 120g butter, cold and cubed
- 1 egg yolk
- 2 tbsp cold water
- 1 mango, sliced into chunks
- 1 tbsp sugar
- 1 tbsp water
- 240g full fat mascarpone
- 150g natural yogurt
- 1 tbsp icing sugar (confectioners/powdered)
- 1/4 tsp ground cinnamon
- To make the pastry, sift the flour and icing sugar into a food processor bowl. Add the cold butter and process until you have a crumbly texture.
- Beat the egg yolk with water and with the motor running on the food processor gradually pour egg mixture in. Process until the dough comes together. If you don't have a food processor, rub the butter into the flour using your fingers, a pastry cutter or two forks until you have crumbly texture, then stir in egg mixture to form dough.
- Form dough into a ball and flatten into disk, wrap in cling film and chill in fridge for at least 30 minutes.
- Line the bottom of a 9" tart tin with parchment paper and lightly grease the sides.
- Remove pastry from fridge and lightly dust surface with flour, roll pastry out into a large circle around 2mm thick. Use your rolling pin to pick up the pastry and drape over the tin, gently press pastry to line tin. Place in fridge and chill for 30 minutes
- Preheat oven to 190C/375F.
- Line pastry case with parchment paper and fill with baking beans/rice/dried beans and bake for 15 minutes. Remove beans and bake for another 10-15 minutes until light golden brown. Remove from oven and leave to cool on wire rack. Remove from tin.
- Meanwhile, add the mango puree ingredients to a blender and blend until smooth. Set aside - store in fridge if not using for a while.
- Whisk together the mascarpone, yogurt, icing sugar and cinnamon and until light, fluffy and with a bit of a shine to it. Place in fridge until pastry case is completely cooled.
- Spread the filling in the case evenly. Spoon mango puree on top and use a knife to swirl into the filling.
- Chill in the fridge for at least an hour.
- Store covered in the fridge for up to 3 days
- You can replace the egg yolk in the pastry with 1-2 tbsp of water, add a little at a time until dough comes together.
- If you'd prefer not use cinnamon (or you're allergic), try adding 1/4 - 1/2 tsp of vanilla extract instead (not tried this myself, but it'd be yummy I'm sure!)
A Tipsy Giraffe https://www.atipsygiraffe.com/
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