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Mango Mascarpone Tart

A creamy and sweet mascarpone tart with a hint of cinnamon and mango puree swirls in a sweet pastry crust 

Mango mascarpone tart

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. 

Mango mascarpone tart

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. 

Mango mascarpone tart

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. 

Mango mascarpone tart

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! 

Mango mascarpone tart

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! 

Mango mascarpone tart

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

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Mango Mascarpone Tart
Creamy mascarpone tart with a hint of cinnamon and swirled with mango puree, in a sweet pastry case
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For the pastry
  1. 200g plain flour (all purpose)
  2. 2 tbsp icing sugar (confectioners/powdered)
  3. 120g butter, cold and cubed
  4. 1 egg yolk
  5. 2 tbsp cold water
For the mango puree
  1. 1 mango, sliced into chunks
  2. 1 tbsp sugar
  3. 1 tbsp water
For the mascarpone filling
  1. 240g full fat mascarpone
  2. 150g natural yogurt
  3. 1 tbsp icing sugar (confectioners/powdered)
  4. 1/4 tsp ground cinnamon
Instructions
  1. 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.
  2. 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.
  3. Form dough into a ball and flatten into disk, wrap in cling film and chill in fridge for at least 30 minutes.
  4. Line the bottom of a 9" tart tin with parchment paper and lightly grease the sides.
  5. 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
  6. Preheat oven to 190C/375F.
  7. 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.
  8. Meanwhile, add the mango puree ingredients to a blender and blend until smooth. Set aside - store in fridge if not using for a while.
  9. 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.
  10. Spread the filling in the case evenly. Spoon mango puree on top and use a knife to swirl into the filling.
  11. Chill in the fridge for at least an hour.
Notes
  1. Store covered in the fridge for up to 3 days
  2. 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.
  3. 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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Mango mascarpone tart

Pear and Persimmon Galette

Pear and Persimmon Galette

Happy Friday everybody! Today I’m bringing you another recipe for something I baked a while ago but hadn’t shared the recipe for yet. I don’t know why this one has been locked away in the figurative vault for so long, it’s really, really yummy – other recipes just took precedence I guess, that tends to happen with the holidays! 

Pear and Persimmon Galette

 

Galettes are like a pie or tart without the need for a dish, you form them by hand. Which works out well for me because I don’t currently own a pie dish, plus I absolutely love the rustic look, don’t you? This galette has beautiful flaky pastry wrapped around pears and persimmons in an almond filling, it’s a beautiful combination. I came across some persimmons at the market stalls in my town and picked up a few to bake with. Persimmon are a really yummy, sweet fruit, very similar to Sharon fruit, but you need to make sure they’re properly ripe before you eat them or they’re very astringent. A persimmon is ripe enough to use when you can really indent it when pressed, it should feel almost like pudding underneath the skin – anything less than that and it’ll feel like you ate a box of chalk! Mine took over a week until they were ripe enough, but it was worth the wait – especially combined with the pear and almond, so yummy!

Pear and Persimmon Galette

The beauty of a galette too is you can make them pretty much any shape you like, I made mine rectangular because all of my baking sheets are rectangular and none are big enough to make any other shape! Go nuts with yours though, you could even make it into a little heart shape for the upcoming valentines day! Aww! That might take a little artistic expertise, but I believe in you – besides that rough homemade look is always good! You can also use any kind of pear you like, I used Bosc because that’s what’s readily available here but feel free to use your favourite kind. Bosc are good to bake with though as they hold their shape pretty well – I didn’t utilise that feature by making a pretty pattern, but its definitely an option with these pears. Oh, and the type of persimmon I used is called a Kaki which is the type that looks like a big, orangey tomato.

Pear and Persimmon Galette

 You can serve this up with a little cream, maybe a la mode or even just by itself it’s gonna be great! I served mine with a little cream and some of my spiced caramel which was a really yummy addition! Whatever you serve it with though, everybody is gonna love that buttery, flakey pastry and the sweet, fruity filling – it was certainly a hit at my house!

I have a few more recipes left to share in my fault, but I should have a brand spanking new one for you next week! I baked for the first time since before Christmas today and *fingers crossed* if turns out well I’ll get that recipe up for you soon, I’m very excited about it so I hope it came out!

Pear and Persimmon Galette

 

I’m bringing this yummy little free-formed tart along to Fiesta Friday to share with the masses! FF is a great party held by Angie every week, you should definitely stop by, it’s a lot of fun! Our hosts this week are the ever fabulous Jhuls and JuJu

Do come hang out with me on Social Media, I’m always pretty active on Instagram, – I also have Twitter and Facebook. I’d love to see you guys on there! 

Pear & Persimmon Galette
A free formed tart with flaky pastry filled with pears, persimmons and almond
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For the pastry
  1. 320g plain flour (all purpose flour)
  2. 1 tsp salt
  3. 90g unsalted butter, cold and cubed
  4. 155g 100% vegetable shortening (e.g crisco or trex), cold
  5. 120ml ice water
  6. 1 egg and 1 tbsp milk for egg wash.
For the filling
  1. 2 persimmon
  2. 3 pears
  3. 1 tbsp cornflour
  4. 1/2 tsp ground cinnamon
  5. 5 tbsp almond flour
  6. 2 tbsp brown sugar
  7. 25g unsalted butter, chopped into small cubes
Instructions
  1. To make the pastry, mix the flour and salt in a large bowl. Add the cold butter and shortening ad cut it into the flour using a pastry cutter or two forks, until the mixture resembles coarse bread crumbs (some pieces may be larger, that's okay).
  2. Pour 120ml cold water into a cup or jug and add a few pieces of ice, swirl and leave to sit for a moment. Add 1 tbsp of the water to the dough at time, mixing in completely after each addition. You don't need to add all the water, just add it until the dough begins to clump together.
  3. Turn the dough out on to floured work surface and roughly roll out so it all comes together, the dough shouldn't be too sticky and should come together easily.
  4. Form into a ball and flatten it into a disk, wrap in plastic and chill in the fridge for at least 1 hour (up to 5 days).
  5. Meanwhile, slice up and core the persimmon and pears, you can leave the skin on for both (you can peel the pears first if you'd prefer) and place in a large bowl. Add the cornflour, the cinnamon and 3 tbsp of the almond flour and mix to combine. Set aside.
  6. Preheat oven to 190C/375F and line a large baking tray with parchment paper.
  7. Take the pastry dough out of the fridge and roll into a large rectangle, with the approximate dimensions as your baking tray but bigger.
  8. Sprinkle the brown sugar and remaining almond flour over the pastry.
  9. Arrange the persimmons and pears over the pastry, leaving a 2 inch border around the edge.
  10. Sprinkle the butter cubes over the top.
  11. Fold the edges of the pastry over on top of the fruit, then brush with egg wash.
  12. Bake for 30 minutes, until pastry is a deep golden brown and the filling is bubbling
  13. Serve warm
Notes
  1. Can be made a day in advance, you can reheat it under the grill/broiler for 10 or so minutes - keeping a close eye to watch it doesn't burn.
A Tipsy Giraffe https://www.atipsygiraffe.com/
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 Fiesta FridayScraptastic Saturday, Show Me Saturday, Tea Time #4, Hit Me With Your Best Shot, Create It Thursday, Cook It! Craft It! Share It!My 2 Favorite Things on Thursday, Creative Ways, Foodie FriDIY

Tarte au Citron Vert – GBBO Challenge Week 5 (Pies & Tarts Week)

tarte au citron vert

 

Everybody knows the classic tarte au citron, the beautiful French tart – a buttery pastry, filled with a zesty lemon custard. It’s a classic and some may say it’s perfect as it is and shouldn’t be changed. To them I say “pah!”. I’m a huge lover of lime and filling this tart with a smooth lime custard just sounded so much more appealing to my palate. Besides, I’m not one to stick to tradition! 

tarte au citron vert

This sweet and tart dessert is perfect for a sunny picnic, a celebratory barbecue or even a fancy dinner party. It’s versatile and gorgeous, a perfect choice for pies and tarts week of my Great British Bake Off challenge. I really enjoyed baking this and it was a lot simpler that I thought it would be, I normally associate French with tricky! The trickiest part was baking it just the right amount, you want to bake it until it is just set. You don’t want it to be under baked and runny, but you don’t want to dry it out either. So you have to keep a close eye on it.

tarte au citron vert

I had a fancy French week this week, baking fancy French patisserie classics and eating fancy French food. I fulfilled a bucket list item of mine on Tuesday (well, I don’t have a bucket list but if I did this would have been on it). I ate at Restaurant Gordon Ramsay! I’m a big, big fan of Gordon – I love his recipes, the way he cooks and I think he is just a great person all round. I think if you don’t watch his shows often you’d get the wrong idea about him, because yes he can be very hot tempered and brash but if he can see you are putting effort in and taking care in what you do, he is extremely encouraging and actually very nice. It’s when you’re half-assing something or being intentionally stupid that he loses his temper! I was also super excited to eat at Restaurant Gordon Ramsay because the head chef there is a woman called Clare Smyth and she is the first British woman to receive and keep 3 Michelin stars – and if there’s one thing I love it’s successful ladies! The food was absolutely amazing, we had three courses but they also brought out appetisers and extra desserts. I’ve honestly never tasted anything that good before, there’s definitely a good reason it’s so pricey! If you want to see photos of the gorgeous food I ate, check out my instagram, I posted photos on it on Tuesday and Wednesday. 

tarte au citron vert

 

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