Tamarillo Tarts with Honey and Ginger Mascarpone

We celebrated our wedding anniversary this week. Isabella and I got busy to cook a special dinner to celebrate. We had goats cheese and red onion tarts as a starter (sorry, no recipe...I just improvised with this), Chicken with Chorizo and Olives and this tart as a dessert.

We had spotted the tart in the most recent Cuisine magazine and decided to halve the recipe for the three of us. We served it with ice cream...I'm sure the mascapone would have been really yummy but ice cream was the best I could do...avoiding a trip out on a very cold wet and windy winter night!

I was amazed at how easily the tamarillos pealed with the method suggested in the recipe - a good trick to remember when using them in other dishes!

I added a thin slice to cover most of the top of the tart - the tamarillo flavour was a bit lacking - I'd probably layer the fruit on top a bit more next time...or follow the recipe better and make them a bit thicker! It was nice though to have the almond mixture showing through and getting bit browned.

The pastry was a bit undercooked on the bottom...I'd leave them in a bit longer next time.


Tamarillo Tarts with Honey and Ginger Mascarpone

Ingredients
1 x 350g-500g packet pre-rolled, made with butter puff pastry
200g butter, at room temperature
200g caster sugar, plus extra to sprinkle
3 large eggs
200g ground almond
80 grams flour
6 tamarillos
2 tablespoons honey
1 teaspoon ground ginger
150g mascarpone

Method
Spray 6 individual 11 cm tart moulds with oil. Cut circles from the pastry sheets to line each mould. Refrigerate.
Preheat oven to 160 degrees C.
Beat the butter and sugar until incorporated and slowly add the eggs one at a time, while beating.
Fold in the ground almond and flour. this is the filling.

Immerse the tamarillos in bolding water for 10 seconds, then plunge into cold water.
Peel  and cut into 5mm slices.
Remove the tart moulds from the fridge and half fill each with the filling.
Arrange the tamarillo slices on top and sprinkle with caster sugar.

Put tarts on a banking
tray and bake for 30 minutes until the base of each tart is golden (check by gently lifting each tart out from base). Dust with icing sugar.

While the tarts are baking, whisk the honey and ginger into the mascarpone. Taste and add more honey or ginger if desired.
Serve the tarts warm and topped with a dollop of the mascarpone.