Papaya, Mascarpone,and Ginger Tartlets
Prep time
Cook time
Total time
Recipe type: dessert, fruit
Serves: 12
  • For the pastry:
  • 225g plain flour
  • 2 tblsp icing sugar
  • 100 g unsalted butter
  • 1 egg (50g)
  • ½ firm papaya(paw paw) (about 300g) seeded and peeled.(for decoration)
  • This recipe makes 12 small tartlets, so it can be halved, or the extra dough frozen.
  • For the filling:
  • 250g mascarpone cheese
  • ¼ cup thickened cream
  • 1½tbsp finely chopped glace ginger ( can add extra if you like a strong ginger taste)
  • 1 tbsp honey or agave syrup
  • ½ papaya (about 300g)
  • 2 tbsp lemon juice
  1. For the pastry:
  2. Turn oven on the 180ÂșC Process the flour, sugar and cold butter in a food processor until mixture resembles breadcrumbs.
  3. Add the egg and process until mixture just comes together.
  4. Turn out onto a lightly floured surface and knead until smooth.
  5. Form into a sausage shape and wrap in plastic wrap and put in the fridge for about 30 minutes until firm, but not too hard.
  6. Cut dough into 12 equal pieces and roll each piece out to fit into 3" tartlet tins with removable bases.
  7. Place baking paper over the pastry in the tins and fill with dried beans or rice (baking blind).
  8. Bake for 7-10minutes or until lightly golden. Cool
  9. For the Filling:
  10. Combine mascarpone cheese, cream, finely chopped ginger and honey to a bowl and whisk until soft peaks form.
  11. Remove the seeds from 300g paw paw and peel. Process the flesh in a food processor until pureed. Fold the pureed paw pay into the mascarpone mix, and whisk once again.
  12. Spoon the filling into the cooled tartlet shells.
  13. Using a vegetable peeler, carefully shave extra paw paw into thin strips.
  14. Fold the strips loosely over the filling.
  15. Serve immediately after assembling.
Recipe by Shades of Cinnamon at