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Ginger Tartlets with an Orange Scented Mascarpone

Serves 4


  • 200g ginger spice biscuits
  • 50g blanched almonds
  • 100g Australian butter, melted
  • 250g Australian mascarpone cheese
  • 1/2 cup Australian cream
  • 1/4 cup icing sugar
  • 1 tablespoon freshly squeezed orange juice
  • 1 teaspoon finely grated orange rind
  • raspberries or blueberries, to serve
Download Recipe (PDF)


  1. 1. Process biscuits and almonds in a food processor until coarse crumbs are formed. Remove to a bowl and stir in the butter until well combined. Press mixture into 4 x 8cm loose bottomed tart pans. Place onto an oven tray and bake at 180ºC for 10 minutes. Allow to cool slightly, then remove from pans and cool completely.
  • 2. Combine the mascarpone, cream, icing sugar, orange juice and rind in a large bowl. Gently whisk until smooth.
  • 3. Spoon the mascarpone mixture between tart cases and top with fresh raspberries or blueberries to serve.
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