Digestive Biscuits (1 2/3 cups)
in a processor and blend it into a fine meal. Or crush the biscuits in a Ziploc bag. Stir in
Clarified Butter (4 Tbsp)
. Work up the sides of the tart tin, then press firmly to make the base.
Place in the freezer for 1 hour while you make the filling.
Once chilled and firm, gently loosen the edges of the chilled tart shell and return it to the tin in the freezer.
Prepare the mascarpone filling. Place the
Fresh Cream (3.5 oz)
Granulated Sugar (2 Tbsp)
Agar-Agar Powder (1 tsp)
in a saucepan and whisk until smooth. Simmer over very low heat for 3-4 minutes stirring often to activate the agar-agar.
Pour this over the
White Chocolate (1/3 cup)
and leave to stand until the chocolate melts. Add the
Vanilla Extract (1/4 tsp)
and whisk until smooth.
Whisk in the
Mascarpone Cheese (1/2 cup)
just before you need to pour it in. Taste and adjust sweetness as desired.
Prepare the mango jelly. Add
Mango Purée (3 Tbsp)
Water (3 oz)
Granulated Sugar (1 1/2 Tbsp)
Agar-Agar Powder (1/2 tsp)
Mangoes (1 cup)
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 1-2 hours and can be reheated if required.
To assemble the Mango Mascarpone Tart, scatter the diced mango over the chilled tart base. Pour the mascarpone filling over the mangoes, leaving a little space on top for the jelly.
Leave the tart in the tin and place in the freezer for 1 hour, then remove to the fridge and leave to set overnight.
Pour jelly over the set tart and place in the freezer for 10 minutes for the jelly to set.
Gently demold the tart and garnish with diced mango,
Fresh Rose Petals (as needed)
Fresh Mint Leaves (as needed)