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Quick tarts with mascarpone-lemon curd and mango
quick tarts of ready-to-use sandy bottoms with mascarpone, mango, lemon curd, pistachios and mint.
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Ingredients
Directions
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Heat a frying pan without oil or butter and toast the pistachios for 3 min. On medium heat.
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Remove the pistachios from the pan and allow to cool on a plate.
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Meanwhile, peel the mango. Cut the flesh of the kernel and then into slices.
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Mix the mascarpone with the lecrate and spread evenly over the sandy soils. Cover the tarts with the slices of mango in a fan shape.
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Chop the pistachio nuts coarsely and sprinkle the tarts with them. Garnish with leaves of fresh mint and serve.
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Nutrition
330Calories
Sodium4% DV91mg
Fat31% DV20g
Protein8% DV4g
Carbs10% DV31g
Fiber4% DV1g
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