Fresh Mango Tart With Mascarpone

Prepare and blind bake crust or use store bought pie crust in a false bottom tart pan shell. I love CDKitchen's "Cream Cheese Pie Crust".

Cut mango away from pit and cut into large cubes. Puree thoroughly in food processor. Yes it has texture but that's what makes this tart so awesome.

Pour Mango puree, whipping cream, mascarpone, lemon juice, sugar and arrowroot or cornstarch and salt in a large saucepan. Turn heat on medium and begin whisking. Whisk constantly until it thickens (about 6 minutes total). If you stop whisking it will brown in the bottom of the pan. It should be the consistentcy of a banana cream or chocolate pie filling.

Turn heat down low and whisk in butter and vanilla. This should make it shine. Pour into plastic container as glass doesn't allow it to cool as quickly (don't scrape the bottom of the pan in case there are brown bits). Put plastic wrap directly on top of mango cream to prevent skin from forming. Cool to room temperature.

Pour in prepared tart or pie shell and refrigerate overnight.

cook's notes

This recipe brings summer back in the middle of winter. Because this uses fresh mango it gives you the best of both worlds. Creaminess and the freshness of biting into a piece of mango.

Happy summer eating in the winter!