Mango Tartlets

This would have to be one of the easiest and most delectable little sweet treats I've ever made...and did I say they were easy?

I saw the idea for these in the Herald Sun a few weeks back and thought I'd try them out. I'm really glad I did because they all got devoured.

As usual, I tweaked the original recipe which called for ginger nut biscuits and shredded coconut as well as rum. I'm not a fan of ginger or coconut...and the kids were coming over, so the rum was also omitted.

You'll need:

Pack of butternut snap biscuits

2 mangoes

250g mascarpone cheese

Here's what I did....

I took the biscuits and, three at a time, heated them in the microwave for 20 seconds on high. It makes them nice and pliable so you can press them into small foil tart trays. As you can see I used the handle of a lemon juicer to gently press them down. I used the foil trays because that's all I had, but a small tartlet tray would work just as well.

This is what you end up with...little butternut tarts that you fill with this delectable concoction.

Blend the mascarpone and the chopped flesh of 1 mango together, then spoon it into the cooled tarts

Slice some more mango and place the slices on top.

Then eat!

That's it!

All gone.....

Yo Yo's...or Melting Moments

Photo by Steve Brown

I made these this morning...and they're delicious.

I had a bit of a disaster at first though. I used an old recipe from a little yellow book compiled by the Frankston Lions Ladies. I think I've had it since the 1970's. It's biscuits were titled Custard Kisses and the recipe included an egg, with custard powder, sugar, butter and self raising flour. But when I put them in the oven they melted into each other and turned out looking like pancakes.

I then hit Taste.com...and came up with these. They're from Notebook: Feb 2008...but most importantly, they're yummy!

Ingredients:

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125g butter, softened
3/4 cup (115g) plain flour
1/4 cup (45g) icing sugar
1/3 cup (50g) custard powder

Filling:

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60g butter, softened, extra
2/3 cup (110g) icing sugar mixture, extra
2 tsp finely grated lemon rind
1 tbs lemon juice

Preheat oven to about 160 degrees. Cream butter and sugar, add custard powder and flour and mix until just combined. Roll into small balls and place on a baking tray that has been lined with baking paper. Bake for about 12 to 15 minutes then allow to cool

To make filling... combine butter, icing cugar lemon rind and lemon juice and mix until light and fluffy, then sandwich between two biscuits.

As a variation, you can also add some passionfruit to the mix for an extra bit of zing!