Quick tarts with mascarpone-lemon curd and mango

Name: quick tarts with mascarpone-lemon curd and mango
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1 el unsalted pistachios; 1 ready to eat mango; 125 g mascarpone soft cream cheese; 2 el lecurd; 4 sand bottom; 2 twig fresh fresh mint

quick tarts of ready-to-use sandy bottoms with mascarpone, mango, lemon curd, pistachios and mint.

Ingredients

Directions

Heat a frying pan without oil or butter and toast the pistachios for 3 min. On medium heat.
Remove the pistachios from the pan and allow to cool on a plate.
Meanwhile, peel the mango. Cut the flesh of the kernel and then into slices.
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.
Chop the pistachio nuts coarsely and sprinkle the tarts with them. Garnish with leaves of fresh mint and serve.